From toddlers to teens I’m grateful for every season I’ve had with my children. (also, if you are just here for the gluten free peanut butter cookie donut recipe, I give you permission to scroll down).
I’m telling you this because the media tends to speak harshly about the teenage years, and I want you to know that if you foster a good relationship with your children when they are young this season of life is so so good.
Their independence and greater abilities, along with seeing glimpses of what their adulthood might look like is just an incredible feeling.
Parents of littles, hang in there. I encourage you to put your family first, even if it makes you appear boring or lame to your peers (something I struggled with in my 20s).
Family relationships last a lifetime and the way you treat your children and the things you teach them now will be passed on from generation to generation.
Listen to the people (both young and old) that you live with, and be there for them. Don’t be afraid to make messes with them, and clean up together.
My teen boy and I came up with a new gluten-free cookie donut recipe last week and we are excited to be passing it along to you all here.
My boy said, “Hey Mom, what if we made this into a donut?” Well, I don’t particularly like standing over the oven switching out pans of cookies for hours, so I said, “Let’s try it!”
Side Note: If you too loathe switching out pans, consider getting a MEGA cookie sheet so you can bake more at a time. I have had one for a few years, and have another one arriving tomorrow. I use mine for 3 bags of Aldi gluten-free chicken nuggets, roasting veggies, and for cooking double batches of just about anything.
I love this recipe because it can be used as cookies or donuts. Occasionally I throw in a handful or two of chocolate chips into the mix, but not often as the brown sugar in the recipe make these plenty sweet for us. The dairy-free chocolate chips we use are spendy, so I reserve those for special occasions (like a sprinkle in my palm for a treat while the kids play quietly in another room).
This batter is thicker, which makes it easy to roll into a ball between your palms for cookies or roll into a cylinder-like shape to circle around in the donut pan.
Oh yeah, hey, here’s that recipe we talked about! These are SLIGHTLY BETTER than store-bought, as you know exactly what is going into your batter, and when figuring cost per donut these are significantly cheaper than buying from a gluten-free bakery (at this time we don’t have a local gluten-free bakery). You can cut the batch down, or freeze any extras enjoy another day.
Gluten Free Peanut Butter Cookie Donuts
- 4 or 5 C Peanut Butter we used about two and a half 16oz jars
- 2 C Brown Sugar
- 1 TBSP Vanilla
- 8 Eggs
- 3 C CertifiedGluten Free Oats
- 2 tsp Baking Soda
Bake at 350 on a greased pan (I use olive oil in a spray canfor convenience).
Bake for 11 minutes for cookies, or about 14 for donuts.
Remove from the oven and let them cool for a minute. Transfer them to a cooling rack.
Yields 48 (4 dozen) donuts or a whole bunch of cookies depending on the size. There is a reason this is labeled in my homemade recipe book as the “big ass batch”.
A note on oats: While oats are naturally gluten-free, some of us with gluten intolerance struggle with oatmeal/oats because there are high chances of cross-contamination when purchasing conventional oats. If you are making these for yourself, or someone else who is gluten-free, be sure to look for certified gluten-free oats. I like Bob’s Red Mill brand.
Prefer a donut shortcut? Check out Homemade Gluten-Free Donuts.