Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place ingredients into food blender in the order listed. turn on and blend until mixture is evenly mixed and crumbly looking. use a small melon ball scoop to make the peanut butter balls. push the peanut butter mixture in there so its nice and compact like brown sugar. put onto a plate or in a container and put in the fridge. you can eat them right away but they are really good after they've sat in the fridge for a little while. enjoy! you can also use creamy peanut butter, but i'm a crunchy kinda gal. also you can roll the balls in additional wheat germ for an even crunchier ball.

Target recipe: cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. beat in the egg and vanilla. blend in the peanut butter. sift the flour, baking soda and salt together. stir the dry ingredients into the creamed mixture, blending well. stir in the oats. spread the mixture in a greased 13 x 9 x 2-inch baking pan. sprinkle with the chocolate chips. bake in a 350 degree f. oven for 25 minutes or until done. cool in the pan on a rack. while still warm drizzle with the vanilla glaze. when cooled, cut into 48 (2 x 1 1/2-inch) bars. vanilla glaze: combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.