Peanut Butter Oatmeal Cookies. V. GF.
I’m so sorry for being MIA lately. As you know 3.5 weeks ago I had my meniscus repaired and the recovery has limited me from standing around in my kitchen to work. Yesterday, I shed my crutches and walked. It felt great. I’m not supposed to be off the crutches until Wednesday but I’m good. It feels so great to be independent again! So to celebrate… I wanted to make some cookies for my oldest to take to work (she’s a lifeguard) to share & that she can eat (she’s dairy and gf). I wanted to also bulk these up a bit and make them really hearty and not just a sugary cookie. The oats provide bulk for her long days along the pool deck along with fueling her during swim practice. Ahhhh the long days of summer are here. I also made some of the cookies as a thumbprint filling with mini vegan chocolate chips. Just some ideas of how you can customize.
1 heaping cup of creamy peanut butter
1/3 cup of coconut sugar
1 tablespoon of ground flax
1 cup of oat flour
1/4 cup of oats (I used Bob’s Redmill)
1.5 teaspoon of baking powder
Pinch of sea salt
1/3 cup of unsweetened almond milk
If you wish to do a thumbprint – use 1/4 cup of vegan chocolate chips (mini) or use your favorite jelly/jam to fill.
Preheat your oven to 350 degrees. Line your cookie sheet with parchment or a Silpat liner. Into your food processor blend down your oats into a flour and then add the 1/4 cup of oats, baking powder and salt. Pulse 2-3 times quickly to blend. Set that aside.
Into your stand mixer, paddle attachment on, cream your peanut butter and coconut sugar. Then proceed to add your oat mixture and almond milk. Blend to combine but avoid over-mixing. Scoop out small amounts of dough and roll and gently pat down. I used a fork for a traditional pb cookie look. If making thumbprints, press your finger into the center of the cookie. I did half plain and half with mini chips. I added the mini chips prior to baking. If using jam – bake for 10 minutes then add the jam and return to the oven for another 8 minutes.
Bake for 16-18 minutes or until golden around the edges and the cookies feel firmer to the touch. Remove and let cool completely on the baking pan.
— Knead to Cook