If you cannot tell already, I love peanut butter, or any nut butters in general. These cookies are perfectly crumbly with a lovely peanut butter flavour.
Watch how to make it here! (Recipe starts 1:57)
*Vegan, Gluten Free, Soy Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings:
15-16 small cookies
Ingredients (Dry):
1/2 cup rolled oats
1/2 tsp baking soda
Pinch of salt
Ingredients (Wet):
1/2 cup natural peanut butter
4 tbsp maple syrup
3 tbsp milk
1/2 tsp vanilla extract (optional)
Procedure:
1. Preheat your oven to 180C.
2. In a bowl, mix up all the wet ingredients together.
3. Blend up your rolled oats to create oat flour.
4. Add the oat flour and the dry ingredients to the wet and mix together, add more oat flour if the mixture is too wet.
5. Start dividing the mixture and roll each piece into a ball and place them on a lined baking tray.
6. Use a fork and press it on top of each cookie to give it a criss cross pattern. (optional)
7. Place the cookies in the preheated oven and bake them for around 12-13 minutes.
8. Leave it to cool for 5-10 minutes before eating!
Notes:
1. You can substitute the peanut butter with any other nut butter
2. Ensure that the nut butter you use is all natural and unsalted.
3. If you like a crispier cookie, bake it for a few more minutes.
4. The salt is very important in this recipe, but double check if your nut butter is already salted.
Storage:
Store in the fridge in an airtight container for up to a week. Reheat in the oven for 10 minutes before serving.
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