Peanut Butter Oat Cookies

Biscuits are my downfall. We tend not to buy them often because I end up eating the entire pack in a matter of minutes. I’m not joking. But when I came across this low sugar and gluten-free recipe for Peanut Butter Oat Cookies, I thought why not? There’s 14 of them and they are fairly chunky…I’ll do my best to make them last!

Peanut Butter Oat Cookies

Under a mountain of amazing recipes on Sally’s Baking Addiction, I found these delicious cookies; soft, nutty with a hint of cinnamon, plus there’s no butter, no flour, no oil and reduced sugar – even better.

Peanut Butter Oat Cookies

They are so easy to make and there’s no fancy ingredients so it’s likely you’ll have them all in your cupboard ready to go.

Makes 14

Ingredients:

  • 70 g porridge oats
  • 1 egg
  • 1/2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 250g peanut butter
  • 6 tbsp light brown sugar
  • 60g dark chocolate chips

Method:

  1. In a medium sized bowl, add the oats, cinnamon, and bicarb of soda. Mix together and set aside.
  2. In another bowl, beat the egg and mix in the peanut butter and brown sugar. Grab your other bowl and add in the dry ingredients, followed by your chocolate chips and slowly mix until everything is combined. You’ll need your muscles here as the ingredients gets quite tough and sticky!
  3. Chill the dough in the fridge for 30 minutes.
  4. While the dough is chilling, preheat the oven to 180°C and line two large baking trays with baking paper.
  5. When it’s ready, scoop the dough into 1.5 sized tablespoons onto the baking trays.  You should fit 7 cookies onto each tray. Using the back of a spoon, press down on the dough to slightly flatten them. You may notice that the dough looks oily from the peanut butter; lightly blot with kitchen towel.
  6. Bake in the oven for 10 minutes. They will feel quite soft and look underbaked, but that’s perfect. (I did two separate batches to test times and left the 2nd batch in for 12-13 minutes and they were a lot crispier. I preferred the first batch but it really depends on your preference.)
  7. Allow to cool for 10 minutes on the tray before moving to a wire rack to cool completely. These are really nice warm too so you could eat after cooling for 10 minutes. Enjoy with a cup of tea (they are dunkable)!

It was only a matter of time before one of the cats joined me. They always appear when I’m baking! Here’s Joey waiting patiently for his own biscuits. Just look at that face…

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s