Peanut Butter Oatmeal CookiesPrint
- 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
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
- 1/4 tsp. ground nutmeg
- 1 cup unsalted and unsweetened natural peanut butter
- 1/2 cup maple syrup
- 1/3 cup unsweetened applesauce (or mashed banana)
- 1/4 cup coconut oil, melted
- 1/4 cup coconut sugar, optional
- 1 tsp. vanilla extract
- 1/2 cup raisins, chopped peanuts, and/or vegan chocolate chips (optional)
- Preheat the oven to 350°F (180°C). 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 1 inch (4 cm) 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.
Makes 30 cookies
Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com