These scrumptious peanut butter cookies take only 15 minutes to make and are devilishly moreish. They are also vegan and gluten-free but you’d never guess it!
Set the oven to 180°C / 350°F (or 160°C fan) and line a baking tray with baking paper.
Measure all the ingredients into a mixing bowl and mix together until really well combined.
55 g oat flour, 45 g dark muscovado sugar, 45 g peanut butter, 20 g coconut oil, 1 tablespoon oat milk, ½ tablespoon ground flax seeds, ½ teaspoon baking powder, ¼ teaspoon vanilla extract, pinch Himalayan pink salt
Take a small amount and roll it into a ball (I use a ½ tablespoon of mixture for each cookie) then place the ball onto the baking tray and lightly press down with a fork in two different directions. Repeat until all the mixture is used. It should make about 9 small cookies.
Put the baking tray in the oven and bake for 10 minutes.
Check after 10 minutes to see whether the cookies are nicely browned and slightly firm to the touch. They may need 2 or 3 more minutes depending on your oven.
When ready, pull the baking paper onto the wire rack to quickly remove them from the hot baking tray. When cool enough to handle, carefully remove the cookies from the baking paper and leave to cool on the cooling rack. (They harden up on cooling so you really need to try and hold back the urge to eat one straight away! Believe me, it’s worth the 10 minute wait!)
Notes
This recipe makes a small batch of 9 small cookies. Double or triple the recipe to make more. If you want to make larger cookies, flatten the dough balls more and cook for a little longer.
Using caster sugar instead of dark muscovado sugar will give a crispier cookie.
If you don’t have oat flour, don’t worry, it can easily be made from plain oats. Just weigh the same weight of oats into a food processor or blender and whizz until it forms a powder. (In the Thermomix, do 1 min / sp. 10). Alternatively, you can substitute with other gluten-free flours. (See blogpost for more details).