Peanut butter oatmeal cookies
If I need to sell peanut butter and oats to you, then my friend you have come to the wrong blog. Every day of my life begins with a bowl of porridge, almost always topped with a swirl of nut butter – I could not do without either ingredient, and seeing them get along so nicely together in this cookie recipe, well…one’s heart melts. A combination of thick, crunchy peanut butter and groundnut oil give these chewy, oversize cookies a strong nutty kick, complimented by vanilla and that hearty, oaty bite. You could use a different sugar, but I find light muscovado gives them depth and an almost fudgey taste.
Servings: 18 large cookies (much more if making smaller ones)
Time: 40 minutes
Suitability: Vegan, Gluten-Free
225g self-raising gluten-free flour blend (I used Doves Farm)
75g brown rice flour
125g golden caster sugar
125g light muscovado sugar
125ml dairy-free milk (I used Koko coconut milk)
100ml groundnut oil
75ml rapeseed oil
175g crunchy peanut butter
175g rolled oats
2 tsp vanilla bean paste (or extract)
2 tsp baking powder
1 tsp sea salt
1. Preheat the oven to 180c/gas mark 4. Line a baking sheet with greaseproof paper.
2. Combine the flours, oats, baking powder and salt in a large bowl. In a separate bowl, mix the sugars with the oils and milk until the sugar dissolves. Stir in the vanilla, then add the peanut butter and cream everything together until smooth.
3. Pour the wet ingredients into the dry, and mix vigorously until a thick, sticky dough forms. Add a little extra rice flour if necessary, until the dough holds together.
4. Drop the dough onto the baking sheet and flatten slightly with the back of a spoon, leaving around an inch between each cookie. One generously heaped metal tablespoon of dough – or two level tablespoons – will be enough for a large cookie (the mixture will spread as it bakes). Use less (or more!) according to the size you’d like your cookies to be – I baked mine a half dozen at a time, leaving plenty of space for the dough to spread.
5. Place the cookies in the centre of the oven and bake for 10 minutes. Rotate the tray and bake for a further 8 minutes. Rotate once more and bake for 3 minutes, or until the cookies are beginning to crack on top and turn golden brown.
6. Remove from the oven and leave to cool for 10 minutes, before gently removing from the greaseproof paper. Leave to cool completely on a wire rack.