I cannot take the credit for this recipe, but I love that they are something a bit out of the ordinary. These come from Cookies! published by The American Cooking Guild in 1989 and are attributed to Heather Hephner of Des Moines, IA.
Heather writes:
A last minute substitution gave a new twist to an old Amish recipe for raisin cookies. One day when I was out of raisins, I substituted leftover pineapple and adjusted the liquid in the recipe. Everyone preferred the pineapple version. I call these Pineapple Muffin Cookies, because they come out big and soft and almost muffin-like in texture.
Pineapple Muffin Cookies
Ingredients:
- 3/4 cup sugar
- 1 cup shortening
- 1 1/2 cup granulated sugar
- 1 egg
- 1 cup crushed pineapple, with juice
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup walnuts, chopped
Instructions:
Preheat oven to 350º.
- In a large mixing bowl, cream shortening, sugar and egg. When light and fluffly, stir in crushed pineapple with juice.
- Into a separate bowl, sift the flour, baking soda, salt and nutmeg together. Stir flour mixture into the batter. When the mixture is well blended, stir in nuts.
- Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake for 8-10 minutes. Cool on wire racks. Yields 5 dozen.
All I can say is they are SUPER YUMMY!!
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This recipe comes from Gluten Free Oats, a company that offers oats that are uncontaminated by any sources of gluten. You can find them in some retail locations or order them directly online.
I haven’t made these since Thanksgiving, but this is my son’s favorite cookie and I think we need to make them again very soon. I’ve mentioned them before but never actually posted the recipe, so here it is.
Monster Cookies
Ingredients:
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup butter, room temperature*
- 2 eggs
- 1 tsp gf vanilla
- 1 1/4 tsp baking soda
- 1 cup peanut butter
- 3 cups gf rolled oats
- 6 ounces gf chocolate chips or M&Ms*
- 1/2 cup gf sunflower seeds or chopped walnuts, optional
*To make this recipe casein free, use a butter substitute such as Earth Balance and a gfcf version of either chocolate chips (we like Enjoy Life brand) or M&Ms.
Instructions:
Preheat oven at 350º.
Beat sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart. Bake for 10-12 minutes until lightly brown around edges.
We all love these! This is truly a recipe that you could make for anyone and they wouldn’t notice that it was adapted for a special diet. And if you’re not on a GFCF diet, you could just use regular oats, butter and chocolate chips for a great treat. 
To find more recipes or share your own, visit Super Mommy to the Rescue.
