My new go to cookie recipe. Soft, yet chewy, crispy round the edges and so easy to make. I bet most people would have the necessary ingredients at hand.
I use maple, you could use honey, agave or date syrup. Do use oats. I haven’t tested other nut butters or tahini but I BET they would work just fine. Just make sure that it’s 100% nuts or seeds, a little salt is just fine.
You don’t need to do any melting, blending, processing, blitzing… just a little whisking, mixing and folding. They are made in 10 minutes and baked in 10 minutes more. Do let them cool for at least ten minutes because like any good cookie they need to firm up on the tray when they come out of the oven.
They keep pretty well for a couple of days. I haven’t managed to make a batch last any longer than that!
If you don’t want to add chocolate chips, I’m not sure why you wouldn’t!? Feel free to mix in some chunks of nuts, dried fruit or maybe some little mini smarties or m n m’s if you have some on hand for a “monster cookie” as I think they’re referred to more commonly in the U.S.
Happy Baking and cookie munching!
Peanut Butter Oat CookiesPrint Recipe
- 130g smooth peanut butter
- 100g maple syrup
- 1 tsp vanilla extract
- 80g oats
- 90g ground almonds
- 1/2 tsp baking soda
- 60g dark chocolate chips or mix in of choice
Preheat oven to 180C (350F).
Mix together peanut butter, maple syrup and vanilla in a bowl.
Add the oats, almonds and baking soda.
Fold in the chocolate chips.
Divide mixture up into 8 - 10 cookies; I like using an ice cream scoop to get evenly sized cookies. Place onto a baking paper lined baking tray.
Flatten a little and shape with your hands.
Bake for 10 minutes.
Allow to cool on the tray.
Store in a seal tight container for up to three days.