Peanut Butter Oat Cookies
This is one for the serious peanut butter lovers only. I love peanut butter so much I eat it straight from the jar with a spoon – it has to be proper peanut butter though, no dubious ingredients, peanuts only please!
Given my adoration for all things peanut you can imagine my sheer joy recently when I discovered peanut butter m&ms. I’m not sure how I’ve made it to the grand old age of thirty something without knowing of their existence. I may have done a happy dance when I saw them, thankfully there are no pictures or recorded evidence of that.
These peanut butter oat cookies were made with the very last few M&Ms I had left. I am now bereft and lost in a peanut butter M&M free world with only these pictures and my memories remaining.
I know that peanut butter is not for everyone but for those people there are a million and one oat cookie recipes out there that you can make.
Made without flour, sugar or dairy (if you exclude the m&ms which I used for decoration – replace them with dark chocolate instead!) I consider these peanut butter oat cookies to be a health food. I am not sure that doctors and dieticians will agree but I make myself feel better by telling myself that as I gorge on the third one in 5 minutes. They are easily adapted for Coeliacs by using gluten free oats and baking powder.
This recipe is adapted from the one at Sally’s Baking Addiction which I found when searching for wheat free, oat based cookies.
These Peanut Butter Oat Cookies would be great with dark chocolate chunks too
Ingredients for Peanut Butter Oat Cookies
1 Cup Oats
1 Cup Peanut Butter
1 Teaspoon of Baking Powder
4 Tablespoons of Maple Syrup
Chocolate chips, M&Ms, Peanuts or whatever takes your fancy to decorate.
1. Preheat your oven to 160C. Line a baking tray with baking paper.
2. In a bowl, beat the egg and maple syrup together. Add the peanut butter and mix well until combined.
3. Add the oats and baking powder and give it a good mix, it will be quite stiff.
4. For each cookie, I used a heaped tablespoon of the mix. Put it on the tray. Note that as these cookies are not made from the usual suspects of flour, butter and sugar they do not spread out like a normal cookie during baking. So spoon out the mix and then flatten slightly until you have a decent cookie shape.
5. Top the cookies with your chosen topping.
6. Bake in the oven for 25-30 minutes depending how soft or crunchy you like your cookies! Once done, place on a wire tray to cool. They’ll stay pretty soft until cooled. I know this because I ate one as soon as it came out of the oven. This was not a good idea. I’m not sure I will ever learn!
Peanut Butter Oat Cookies – these did not last very long!