Sea salt topped oat peanut butter cookies. GF. Vegan.

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Okay so these are NOT a big mistake but I couldn’t resist using my favorite dessert plate that I got from a vendor.  I made these cookies yesterday and once again, my family devoured the majority of them.  I’m continuing on with gf/non-dairy diet for my oldest daughter with great success.  She has suffered with acne for several years and it’s clearing up and her skin looks incredible.  We are planning on doing some testing next week (finally) to determine what is the culprit.  I have been making snacks and treats that everyone can eat so that she doesn’t feel like the odd man out.  No one missed anything with these cookies.  Packed with flavor.  They are more of a delicate cookie in my opinion but oh so tasty.  You can also add vegan chocolate chips (or regular if you don’t have an allergy) to make these even more delectable!

Ingredients:

1 cup of peanut butter (I used organic creamy)
1/2 cup of coconut sugar (you can use light brown sugar as well)
1 tablespoon of vanilla paste or extract
1 cup of gluten free rolled oats (I always use Bob’s Red Mill)
1 teaspoon of baking soda
Pinch salt
Scant 1/4 cup of almond milk
Sea Salt for topping

Directions:

Preheat your oven to 350 degrees.  Line your baking sheets with parchment or Silpat liners and set aside.

In your food processor, add the oats and process until they turn into a flour texture.  Then add the baking soda and salt.  Process with two quick pulses to blend.

In your Kitchenaid stand mixer, paddle attached, blend the peanut butter and sugar until creamy.  Then add your vanilla.  Blend again.  In two parts, add the dry oat mixture to the wet and blend.  Avoid over mixing.  Then add the almond milk.  Blend until incorporated.  Using a mini scoop, scoop out the raw dough and place on your prepared baking sheets with about 2 inches separating the cookies.  You can press down with the bottom of a flat glass (to flatten the cookie) or the traditional fork going in one direction or criss-crossing.  Whichever you prefer.  Then sprinkle the top with a tiny bit of sea salt.  Bake for 10-12 minutes.  Once the cookies are done baking, let them remain on the baking sheet for an additional few minutes to set up.  Using a spatula, remove them and place on your platter or cooling rack. Enjoy!

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— Knead to Cook

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2 Comments

  1. Thanks for this recipe! Not only did I enjoy making and eating these, but my six-year-old (who hates peanut butter) cannot stop eating them. You win at peanut butter cookie.

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