PEANUT BUTTER OATMEAL COOKIES
SERVES 30 COOKIES
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, 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
Optional add-ins: 1/2 cup raisins, chopped peanuts, and/or vegan chocolate chips
NUTRITIONAL VALUES
Calories: 107kcal
Fat: 6.3g (2g S.Fat)
Carbs: 10.5g
Protein: 2.7g
Sugar: 4g
Sodium: 99mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.
Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.
Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.
Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.
Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).
In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.
Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.
Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.
Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.
Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).
