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Oats Peanut Butter Cookies

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Snack
Servings 16 cookies

Ingredients
  

  • 2 cups instant oats heaped
  • 1.5 tsp baking powder
  • 1/3 cup almonds
  • 3/4 powdered jaggery or use soft brown sugar
  • 1 cup creamy peanut butter
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 3-4 tbsp almond cocoa spread* or use peanut butter instead of this
  • 1/2 cup chocolate chunks
  • 2-3 tbsp milk dairy or non dairy or use water

Instructions
 

  • 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.
  • Grind the almonds to a coarse powder and add to the oats in the bowl.
  • Mix in the powdered jaggery. Combine the dry ingredients well.
  • 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.
  • 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.
  • 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.
  • Mix in the chocolate chunks.
  • Divide into 16 portions for large cookies 3” diameter or 32 portions for smaller cookies.
  • Preheat the oven at 180°C. Line a baking tray with silicon mat or parchment paper.
  • 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.
  • 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.

Notes

Learn how to make peanut butter at home from my video
[recipe-video]