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Oatmeal Peanut Butter Chocolate Chip Cookies by Dreena Burton, Plant-Powered Kitchen

Oatmeal Peanut-Butter Cookies

Sweet, satisfying oatmeal peanut-butter cookies - no one will know they are oil-free!

Course Cookies, Dessert
Keyword cookies, oatmeal, oil-free, peanut butter

Ingredients

  • 1/3 cup chunky peanut butter or almond butter or other nut butter, see note and nut-free option
  • 1/3 cup pure maple syrup
  • 2 tbsp plain non-dairy milk
  • 2 tbsp flax meal
  • 1 tsp pure vanilla extract
  • 1/2 cup oat flour use certified gluten-free for that option
  • 1 1/2 cups rolled oats use certified gluten-free for that option
  • 1/2 cup almond meal see note for nut-free option
  • 3 tbsp  coconut sugar  can use date sugar, or sucanat, etc
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt *see note
  • 1/4 tsp rounded cinnamon
  • 1/4 cup raisins
  • 2-3 tbsp non-dairy chocolate chips

Instructions

  1. Preheat oven to 350.  You can use a bowl and spoon and stir by hand, or use a mixer.  If using a mixer, first combine the peanut butter, maple syrup, milk, flax meal, and vanilla in the mixer bowl fitted with the paddle attachment.  Mix on low speed for a couple of minutes until creamy (if mixing by hand, simply combine all these ingredients in a bowl and set aside).  Then, combine the oat flour, rolled oats, almond meal, coconut sugar, baking powder, salt, cinnamon in a bowl and stir through.  Add raisins and chocolate chips, and stir through again.  If using a mixer, add this dry mixture to the wet on a low speed until just nicely incorporated. If mixing by hand, simply add the wet mixture to the dry, working through until well combined.  Take spoonfuls of the mixture (about 1 1/2 tbsp) and place on a baking sheet lined with parchment.  Bake for 11-12 minutes (not longer, they can scorch on bottom).  Remove from oven, let cool on pan for just a minute and then transfer to a cooling rack. Take a nibble... Repeat. Try to share. :)
  2. Makes 15-17 nibbly, scrumpdillylicious cookies!

Recipe Notes

  • Note:  Some peanut butters and almond butters contain salt - even natural brands.  If you have a brand with salt, then reduce the salt to just a pinch or two, no more than 1/8 tsp.
  • Nut-Free Option:  To make these nut-free, substitute sunflower butter for the peanut/almond butter.  Then, for the 1/2 cup almond meal, substitute with 1/4 cup of oat flour (in addition to the 1/2 cup oat flour already in ingredients) and 1/4 cup of unsweetened shredded coconut.  IF you cannot consume coconut, then use hemp seeds (coconut gives better flavor/texture).  Sunflower butter has some natural bitterness that nut butters do not have, so to compensate for this flavor differential, ALSO increase cinnamon to 1 tsp, and the vanilla to 2 tsp.  It will add some extra natural sweetness that helps the overall flavor.  (You can also add another 1-2 tsp of maple syrup or coconut sugar to bump up the sweetness if you like, taste test the batter and judge as brands of sunflower butter can vary.)