Peanut Butter Oatmeal Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Cook40 min
- Total40 min
- Serves12
- LevelIntermediate
Ingredients
- 1 cup unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
- 1 cup rolled oats (certified gluten-free if necessary)
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
- ¼ tsp. ground nutmeg
- 1 cup unsalted, unsweetened natural peanut butter
- ½ cup Maple syrup
- ⅓ cup unsweetened applesauce (or mashed banana)
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar, optional
- 1 tsp. vanilla extract
- Optional add-ins: ½ cup raisins, chopped peanuts, and/or vegan chocolate chips
Preparation
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until fully incorporated.
- In a medium bowl, combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla. Stir until combined.
- Add the wet ingredients to the dry ingredients and stir until combined. If you’re using add-ins, fold them in.
- Scoop a heaping tablespoon of dough out of the bowl, roll it in your hands to make a perfect ball, and place it on the baking sheet. Repeat with the remaining dough, spacing the balls 1½ inches apart. Use your fingers to gently flatten each ball just a bit.
- Bake for 10 to 12 minutes, until firm and slightly golden along the bottom. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Cool completely before serving. The cookies will keep stored in an airtight container (in the fridge if the weather is warm) for 3 to 4 days.
