Peanut butter oat cookies – a crispy outside with a soft centre, totally delicious!
Elysia whipped up these delicious cookies whilst we were self isolating during the pandemic. We had minimal ingredients in the house and it was time to get creative. With oats and peanut butter in the house, you can’t really go wrong with baking.
Oats can be used in baking, the same way you would use flour. We have used flour in addition to oats to increase the fibre of the cookie and nutrient value. The oats add a variety of texture to the cookie and using a jumbo oat aids in this greatly. For reference we use Quaker Jumbo Rolled Oats.
These cookies are delicious warm or cold and are packed with peanut butter goodness! We opted for a “not-too-sweet” cookie and the peanut butter flavour really shines through. If you would prefer a sweeter cookies, simply increase the amount of sugar in the recipe 🙂 The peanut butter we use in this recipe is a smooth 100% peanut butter variety from Tesco. However, feel free to use any peanut butter you have. A crunchy variety would also work brilliantly!
Now you have the basics, let’s get into the recipe!
- 200g Plain Flour
- 100g Jumbo Rolled Oats
- 50g Brown Sugar
- 50g Peanut Butter
- 50g Dairy-free Margarine
- 1/2 cup Oat Milk
- Turn on oven to 180C or gas mark 4.
- Place margarine, peanut butter, oats and brown sugar into a bowl and mix with wooden spoon.
- Once combined, add your milk and mix together again until we combined.
- Next, add your plain flour and bind into a dough. If it's too wet add a little flour.
- Form into 12 equal sized cookies, not too thin, and place onto lined baking tray.
- Bake for 15-20 minutes, until golden.
- Leave to cool for 5 minutes before consuming 🙂
As always, if you recreate any of our recipes please tag us @nutritionandcake on Instagram. Alternatively, use the hashtag #nutritionandcake !
You can also check out some of our other biscuit / cookie style recipes on the website. A personal favourite is our Chewy Stem Ginger Biscuits !!