Deze Pindakaas Havermout Koekjes are simple 4-ingredient cookies ready in under 30 minutes with a very crunchy texture and loaded with protein and fiber.

I love oatmeal cookies, like my Almond Flour Oatmeal Cookies, Healthy Oatmeal Cookiesof Havermoutkoekjes met pindakaas en banaan but I wanted to make an extremely simple version made with only 4 ingredients and it’s delicious!

While the full recipe is just below, don’t miss my tips and tricks further down, including ingredient swaps, process shots, and baking tips!

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Pindakaas Havermout Koekjes

Deze Pindakaas Havermout Koekjes are simple 4-ingredient cookies ready in under 30 minutes with a very crunchy texture and loaded with protein and fiber.

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Prep Tijd: 10

Cook Tijd: 18

afkoelen: 1

Totale tijd: 1 28

Gerecht: Ontbijt, Tussendoortje

Keuken: Amerikaans

porties: 12 cookies

Calorieën: 228.9 kcal

Auteur: Carine Claudepierre

Ingrediënten

US Gebruikelijk - metrisch

▢ 1 ¼ cups Havermout - (notitie 1)
▢ ½ cup Zelfgemaakte havermeel - (notitie 2)
▢ 1 cup Pindakaas - (notitie 3)
▢ ⅔ cup Ahornsiroop - (notitie 4)

Optionl

▢ ½ cup Chocolate Chips
▢ 1 theelepel Vanille-extract
▢ ¼ theelepel Zout - if peanut butter is unsalted
▢ 1 theelepel Kaneel

Instructies

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil with cooking oil spray. Set aside.
In a mixing bowl, stir peanut butter, maple syrup, oats, and oat flour.
Stir with a rubber spatula until the batter is sticky and thick.
Fold in any optional ingredient now, and stir to evenly incorporate.
Scoop out 2 tablespoons of batter using a cookie dough scoop, release on the prepared baking sheet, and repeat until no more cookie dough is left. I made 10 cookies. Leave an inch of space between the cookies as they expand in the oven.
Use the back of a fork, lightly oiled, to press the top of each cookie dough ball and flatten the cookie a little before baking.
Bake the cookies for 14-16 minutes at 350 °F (180 °C) on the middle rack of the preheated oven until the sides of the cookies are nicely golden brown.
Let the cookies cool down on the baking sheet at room temperature for 15 minutes without touching them. They are still soft when hot and they gently firm up as they cool down on the baking sheet. Then transfer on a cooling rack for 45 minutes.

Notes

Notes 1: You can also use quick oats. I didn’t try steel-cut oats and I don’t think it’s a good fit. Make sure you use gluten-free certified oats if needed.

Notes 2: I made oat flour by blending rolled oats into flour. It takes 30 seconds to make in a high-speed blender.

Notes 3: I am using unsalted smooth peanut butter. You can swap it for almond butter, cashew butter, or sunflower seed butter for a nut-free option.

Notes 4: Any liquid sweetener works like agave syrup or honey.

Notes 5: Or dried cranberries, chopped walnuts, dried raisins, seeds

Opslag: Store the cookies in a cookie jar in the fridge for up to 4 days or freeze them in Ziploc bags for up to 1 month. Thaw at room temperature the day before eating.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

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Ingrediënten en vervangingen

In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept

You only need a handful of ingredients for this recipe. Here’s how to pick (and swap) them.

Ingredients for Peanut Butter Oatmeal Cookies

Havermout – This provides the cookie’s chewy texture and fiber. Quick oats also work, but steel-cut oats will not.
Haver bloem – It acts as a binder, creating structure. You can make it by blending rolled oats into a fine flour. But you need both oats and oat flour for the recipe, so don’t blend everything!
Pindakaas – This brings a rich, nutty flavor and healthy fats. Almond butter, cashew butter, or sunflower seed butter are fine for a nut-free version.
Ahornsiroop – It sweetens the cookies and adds moisture. Agave syrup or honey also work.

How to Make Peanut Butter Oatmeal Cookies

These cookies are super easy to whip up, here’s how in pictures.

Ingredients for Peanut Butter Oatmeal Cookies mixed in a bowl.

Combine all the base ingredients in a mixing bowl.

Incorporating chocolate chips into the Peanut Butter Oatmeal Cookie batter.

Incorporate any optional ingredients, like chocolate chips.

Flattening Peanut Butter Oatmeal Cookies with a fork

Form cookie dough balls, flatten them with a fork, and place them on a baking sheet.

Peanut Butter Oatmeal Cookies ready to bake on a baking sheet.

Bake the oatmeal cookies for 14-16 minutes

Carine's baktips

Let me share a few more tips to help you make the best possible oatmeal cookies.

Smaak Boost – Add cinnamon, vanilla extract, chocolate chips, or chopped nuts and seeds (or all of them together) to the batter for different flavors.
Nut Butter Swap – Use cashew butter, almond butter, or sunflower seed butter for a nut-free version of the cookies.
Fruittoevoegingen – Incorporate dried fruits like cranberries, raisins, or chopped dates for added sweetness and texture.
Cookie Size – Use a cookie scoop to ensure uniform cookie sizes for even baking.
Fork Pressing – Lightly oil the back of a fork to prevent sticking when flattening the cookies.
Koeltijd – Allow the cookies to cool on the baking sheet to firm up before transferring them to a cooling rack.
Opslagoplossing – Store the cookies in an airtight container in the fridge for up to four days or freeze them for up to one month.
Zoetstof alternatieven – Agave syrup or honey work well as a replacement for maple syrup.