Peanut Butter Oat Cookies, a friday night family favorite!
Peanut butter cookies remind me of my childhood….both homemade and store-bought nutter butters! Here’s a healthier version with less sugar and no butter, hydrogenated oil or eggs! Plus, they are gluten free! I adapted my mom’s old recipe by substituting quick oats in place of flour, which adds more fiber! Instead of eggs I used a flax egg, but you can use an egg or your favorite egg replacer.
They are just slightly sweet…enough to satisfy a sweet tooth without sending you into sugar shock!
- 1 flax egg (1 tablespoon flax meal + 3 tablespoons warm water)
- ½ cup smooth all natural peanut butter
- ⅓ cup light brown sugar, packed
- ¼ teaspoon pure vanilla extract
- 1 tablespoon soy or almond milk
- 1¼ cup quick oats
- ½ teaspoon baking soda
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper, set aside.
- In a small bowl, mix flax meal and water. Set aside for 10 minutes until a gel is formed.
- In a larger bowl, cream together peanut butter and brown sugar using an electric mixer. Add flax egg, vanilla and almond milk.
- Stir in quick oats and baking soda.
- Using a tablespoon, scoop out dough and roll into a ball. Place on parchment paper and gently press with a fork.
- Bake for 8-12 minutes or until lightly golden on the top.
I left mine in for the full 12 minutes to crisp up the tops while staying perfectly chewy in the middle! Keep an eye on them as all ovens cook differently. Look for gluten free quick oats if gluten sensitive! Let cool before diving in and store in an air-tight container.
Here’s to a wonderful weekend, enjoy!