- 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.
Peanut Butter Oatmeal Cookies
By Pooja Sanghavi
Mar, 3rd
617
Servings
3 persons
Cook Time
40 minutes
Ingredients
13
- 15
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ¼ teaspoon ground nutmeg
- 1 cup unsalted, unsweetened natural peanut butter
- ½ cup maple syrup
- ⅓ cup unsweetened applesauce
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar, optional
- 1 teaspoon vanilla extract
- Optional add-ins:
- ½ cup raisins, chopped peanuts, and/or vegan choco
