Peanut Butter Oat Cookies

Jacqueline Alwill

Brown Paper Nutrition

Made a super simple variation on an old favourite PB Choc Chip Cookie the other day to make them ALL peanut butter // peanut and well as you can imagine the result was pretty great!

When choosing a peanut butter always always always check the back of the jar and look at the ingredient list. It should be PEANUTS and maybe a bit of salt and THAT’S IT. There is no need for extra ingredients like sugar, vegetable oil and preservatives – zero. And what’s more, those ingredients actually don’t make PB taste any better, if anything they take away from the delicious purity of the humble peanut.

A few other things you may come across with different peanut butters. Some are naturally more oily than others. Australian peanuts for example are higher in oleic acid (fat) so they make an absolutely fabulous peanut butter – naturally.

Enjoy these cookies, you can vary them as you wish e.g. add chocolate chips instead of peanuts, or add another nut, such a great, easy, basic recipe that will always win people over.

PEANUT BUTTER OAT COOKIES

Makes 16 cookies

2 free range eggs (if your peanut butter is a naturally very oily PB you may get away with just 1 egg)

1/4 (60g) cup coconut oil, melted

1/2 cup peanut butter

1/2 cup coconut sugar

2 teaspoons vanilla extract

1/2 teaspoon bicarb soda

1/2 teaspoons baking powder

Pinch of sea salt

1 cup oats

1 cup spelt flour

1 cup peanuts

Preheat oven to 170C and line a large tray with baking paper.

In a large mixing bowl whisk together the coconut oil and peanut butter until creamy.

Add coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt and mix to combine.

Add oats, spelt flour and peanuts and stir together until it becomes a cookie dough.

Form 2 tablespoon sized balls and place them on the baking tray.

Bake in the preheated oven for 12-14 minutes until golden.

Cool completely on the tray.

Store in an airtight jar up to 1 week.