An easy to make gluten free cookie that is chocked full of peanutbutter and chcolate. It is has a nice crunch with the addition of the oats.It tstes good crumbled on top of vanilla ice cream.

Ingredients 2 T sweet hot mustard 1 garlic clove pressed 1/4 t red pepper flakes 1/4 cup balsamic vinegar 1 cup walnut oil Sea salt and fresh ground pepper. DIRECTIONS Combine mustard,garlic,pepper flakes, and balsamic in bowl and mix. Whisk in walnut oil in steady stream until dressing is emulsified. . Oil to vinegar ratio is 4 to 1. Dressing lasts several weeks refrigerated. Note: This dressing is delicious served with baby greens, fresh rapberries, and topped with spicy pe