Peanut Butter Cookies
5 mins
10 mins
Time
15 mins
Keyword:
cookies
Serves: 10 cookies
Gather
- 150 g oats gluten free if required
- 100 g peanut butter or sub almond butter
- 35 g brown rice flour
- 50 ml maple syrup
- 60 g coconut oil melted
- 50 g coconut sugar
- *small handful choc chips or chopped nuts *optional
Prepare
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Put the oats, nut butter, flour, syrup, oil and sugar in a large bowl. Mix until combined.
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Add optional extras if using (or press on top once formed)
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Depending on the consistency of your nut butter, you might want to let the mixture sit a bit to firm up. Once it's ready, scoop into balls and place apart on a lined baking tray. Press the balls down slightly to make cookie shapes (alternatively press into a cookie cutter to get uniform cookies).
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Bake at Gas Mark 5 (375f /190c) for 10 minutes until the edges are just beginning to brown. Remove from the oven and allow to cool (they will firm up on cooling).
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Enjoy!
Tips & Storage
- You can sandwich these together if you wish with more nut butter, chocolate spread or ice-cream.
- Use chocolate peanut butter for an even more delicious cookie.
- Try adding chocolate chips of chopped nuts before baking.
- Drizzle the cookies with chocolate (or just dunk them in chocolate)!
- Store in an airtight container (otherwise they will soften quickly) for up to five days.
- For a less sweet cookie, take 100g of the prepared mixture, add 100g more oats and 100g mashed banana! Bake as before! :) These will be firmer and easily dunkable!
