Peanut Butter Oat Cookies

Yield: Makes 1 1/2 dozen

Your rating: None (12 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

These soft and chewy cookies are naturally sweetened with honey, plus they’re dairy- and gluten-free!

Ingredients

Preparation

Preheat oven to 350° F. Line baking sheets with parchment paper.

Using an electric mixer, beat peanut butter, coconut oil and honey until smooth and creamy, about 2 minutes. Add egg and vanilla.

In a separate bowl, mix together oat flour, baking soda and salt. Add to wet ingredients and stir until combined. Stir in chopped peanuts, if using.

Drop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart. Gently press with a fork crosswise.

Bake until edges just start to brown, about 10 minutes. Transfer to a wire rack to cool.

Notes

To prepare your own oat flour, grind 1 3/4 cups rolled oats in a food processor. Do not use quick-cook oats, as these absorb too much liquid and might produce a gummy cookie.

Each cookie: 130 cal, 7g fat (2g sat), 10mg chol, 130mg sodium, 13g carb, 1g fiber, 8g sugars, 3g protein

More about: cookies, oats, peanut butter, peanuts

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Peanut Butter Oat Cookies

I substituted the 1/4 cup of peanuts for about 6oz of chocolate chips and the cookies were amazing.
I definitely recommend this!

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login