Before you get too far, I should warn you that these cookies are not your typical nut butter cookies. But that’s what I love about them. They’re the kind of cookie you can get away with eating half a dozen and not feel too terrible about it because 1) they’re not loaded with processed sugar and b) they’re packed with good-for-you fats. Another bonus? They’re made with oat flour, which makes them naturally gluten-free. And even if you’re not into abstaining from gluten, I have a feeling you’re not even going to miss it. These cookies are rich and crumbly. Four make the perfect serving, but I won’t judge you if you decide to eat few before they even go into the oven (yep, these things are good un-baked!) and a half dozen when they come out … because I most definitely did.
If you’re allergic to peanut butter or just can’t stand the stuff, you can swap it with almond butter, pecan butter or your favorite nut/seed butter. The cookies are fairly sweet with 6 tablespoons of maple syrup, but feel free to replace up to 2 tablespoons of it with equal amounts of non-dairy milk. If you’re in the mood for chocolate, these are super delicious with a few handfuls of chunks tossed in. Or maybe peanut butter and jelly? Add roughly chopped dried strawberries and some white chocolate chips. If you have a nut allergy or are simply trying to stay away from nut butters, these coconut breakfast cookies are also delicious and equally as easy to throw together.
Four-Ingredient Peanut Butter Cookies
Makes 18 small cookies
- 1/2 cup peanut butter, creamy or natural
- 6 tablespoons Grade B maple syrup
- 2 teaspoons non-dairy milk
- 1 1/2 cups oat flour
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper; set aside.
- In a small mixing bowl, whisk together the peanut butter, maple syrup and milk until combined. Using a spatula, stir in the oat flour until well mixed.
- Using a 4-teaspoon cookie scoop, drop the dough onto the prepared baking sheet about 1 1/2 inches apart. Press with a fork to slightly indent/flatten the cookies.
- Transfer the baking sheet to the freezer and chill for 15 minutes. Transfer the sheet to oven and bake for 10 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to five days.
Photos: Ashlae Warner