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Peanut Butter Oat Cookies

Chelsea Colbath
A peanut butter cookie made with simple, wholesome ingredients like peanut butter, coconut oil, maple syrup, and oat flour.
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5 minutes
TOTAL TIME: 10 minutes

Ingredients
  

  • 1/2 cup all-natural peanut butter the kind that's just peanuts and salt
  • 1/4 cup maple syrup
  • 3 Tablespoons room temperature coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups oat flour can be made at home by grinding oats in a blender
  • 1/2 teaspoon baking powder
  • a pinch of salt

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside.
  • 2. Combine peanut butter, maple syrup, coconut oil, and vanilla in a mixing bowl and stir to combine. Add all remaining ingredients and stir thoroughly to combine.
  • 3. Portion cookies onto prepared pan with a small ice cream scoop (or use a cereal spoon and aim for even scoops). Flatten cookies by making a crosshatch with a fork (smoosh with fork in one direction, turn fork and smoosh in the other direction). Bake for 8-10 minutes, or until just starting to brown.
  • 4. Let cookies cool on the pan, then eat! Leftovers can be kept at room temperature for up to 5 days, or frozen for long-term storage.

Notes

This recipe yields 16 cookies if portioning them with a small ice cream scoop. Depending on how big you make each scoop, you could end up with fewer. I'd recommend doubling this recipe if you have a family full of peanut butter lovers!