Peanut Butter Oatmeal Cookies

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www.theconsciousplantkitchen.com

These Peanut Butter Oatmeal Cookies are simple 4-ingredient cookies ready in under 30 minutes with a very crunchy texture and loaded with protein and fiber.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-oatmeal-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

cool down1

Total Time1 28

Servings: cookies

Calories: 228.9kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cups Rolled Oats (note 1)
½ cup Homemade Oat Flour (note 2)
1 cup Peanut Butter (note 3)
⅔ cup Maple Syrup (note 4)

Optioanl

½ cup Chocolate Chips
1 teaspoon Vanilla extract
¼ teaspoon Salt if peanut butter is unsalted
1 teaspoon Cinnamon

US Customary - Metric

Instructions

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

Note 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.

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

Note 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.

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

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

Storage: 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.

Nutrition