Oats Peanut Butter Cookies
Servings Prep Time
16cookies 15minutes
Cook Time
12minutes
Servings Prep Time
16cookies 15minutes
Cook Time
12minutes
Ingredients
Instructions
  1. To make these oats peanut butter cookies, in a mixer jar, grind the oats to a coarse powder along with the baking powder. Remove into a large bowl.
  2. Grind the almonds to a coarse powder and add to the oats in the bowl.
  3. Mix in the powdered jaggery. Combine the dry ingredients well.
  4. Take the peanut butter in a microwave safe bowl and microwave for 1 minute so it is somewhat melted and easy to mix with dry ingredients.
  5. Add this to the bowl along with the vanilla and almond cocoa spread. I have used the Hershey’s brand of spread because I had a surplus of this lying in the pantry. You can also use Nutella or just replace this with extra peanut butter alone. I like the cocoa almond spread because it cuts the excessive peanut butter taste in the cookies, giving them a richer chocolatey flavour.
  6. Using a sturdy spoon, mix all of this together in the bowl. If the mixture is still dry and not coming together you can use 3-4 tbsp of almond milk or regular milk or even warm water to bring it to a smooth dough like consistency.
  7. Mix in the chocolate chunks.
  8. Divide into 16 portions for large cookies 3” diameter or 32 portions for smaller cookies.
  9. Preheat the oven at 180°C. Line a baking tray with silicon mat or parchment paper.
  10. Roll each portion of cookie dough into a ball and then flatten to around 1/2 inch thickness. Place on the prepared baking tray leaving around 1” space between cookies.
  11. Bake for 12-13 minutes. Allow to cool on baking tray for 5-10 minutes. Remove with a metal spatula and cool on a wire rack for 30 minutes before packing them into an airtight container.
Recipe Notes

Learn how to make peanut butter at home from my video