These Peanut Butter Oaty Cookies are sweet, crunchy, and super delicious! Flour-free, egg-free, dairy-free AND sugar-free, they are a perfect snack that kids of all ages will devour. And you’ll want them to! They are made from inexpensive ingredients, too. We are all about healthy deliciousness on a budget here at Simply Home and Health.
Ingredients in these Peanut Butter Oaty Cookies
- Peanut Butter – the peanut butter is the hero in this recipe. The oil and flavour of the peanut butter makes these cookies so delicious and pleasurable to eat. It gives that lovely crunchy texture, binds the ingredients and helps them to set once baked. The best peanut butter you can use for this recipe is all natural. Natural peanut butters tend to be runnier and better in texture. The runnier the peanut butter, the easier the cookie dough will be to bind. If all you have is the inexpensive, highly processed stuff, never mind! It will melt to a runnier texture if you heat it on the stove before mixing the cookie dough.
- Oat flour – oat flour is the cheapest healthy flour I can get my hands on. Since I buy a lot of oats for our breakfasts, I use this for the flour. All I do is measure out the required quantity of oats, and blend it till it is a fine dust. Our electric spice grinder attachment for our food processor actually gives the best result. But, if your blender or food processor is powerful enough, use that.
- Truvia – Truvia is the preferred sweetener I use in all my dessert recipes. It sweetens the treat without tainting it with bitterness, and it has very few calories. You only need to use about a third of the amount as you would for normal sugar, so it works out to be the most cost effective sweetener.
- Baking powder – the baking powder brings a bit of lightness and airiness. You don’t need much. If you do not have any baking powder, don’t stress out about buying any. The cookies will be fine without any rising agent.
How to Make Peanut Butter Oaty Cookies
These cookies are super quick to make, since you only need to blitz and mix!
It is really important to turn the oven on before you mix the cookie dough. Once you add the baking powder to the mix, it is activated, so the oven needs to be hot and ready by that time!
Preheat the oven to 190 degrees Celcius, and line a large baking tray with baking paper.
Now you can make the oat flour. This really doesn’t take long, at all. Simply measure out the oats and blend to make the oat flour. As aforementioned, I use my spice grinder, which produces a really nice powder. Even if your blender is not super powerful, it doesn’t matter if the oat flour is a bit rough. It’s part of the charm of these cookies (and adds a nice texture, too!)
Once you’ve made the oat flour, you can make the Cookie Dough! Combine the Peanut Butter, Truvia, oat flour and baking powder in a large bowl. Mix till thoroughly combined. Do not be afraid to get your hands dirty! The key is to make sure there are no dry bits.
Roll into balls, and line up on the tray. Squish them down with a fork.
This recipe should make about 20 medium-sized cookies, or thirty toddler-sized mouthfuls. I do like to make them dinky and small for my boys. The bigger ones are a bit daunting for little tummies, and they tend to go unfinished.
Bake for 10 minutes or until golden brown. Leave them to cool for 5 minutes before transferring them to a wire rack to cool completely. The cookies become crispier and crunchier once they cool. They can break quite easily if transferred too soon, so don’t be like me, be patient!
FAQ for Peanut Oaty Cookies:
How do I make Oat Flour?
To recap, you can make oat flour by blending oats to a fine dust. Use oat flour on a 1:1 ratio to rolled oats. So if the recipe says 1 cup of oat flour, measure out 1 cup of rolled oats and blend. You will need a high speed blender to get a really fine oat flour. I actually use an electric spice grinder to make mine, as this produces the finest flour.
What kind of Sweetener can I use?
If you don’t have Truvia, you could use honey, or any sweetener you have on hand. Remember, Truvia has stevia in it, so it is 3 times sweeter than sugar and honey. If you are using another sweetener, you may just want to adjust the quantity to taste.
If you are using Honey, which is not as sweet as Truvia, you will need a bit more. I would use 2/3 cup for this recipe. I would recommend melting it with the peanut butter and letting it caramelise before adding the rest of the ingredients. Delicious!
If you are wanting to use normal sugar, maple syrup or date paste, then use 1 cup.
What Peanut Butter is Best To Use?
The more natural the peanut butter, the better. Natural Peanut Butters tend to be runnier, and have a deeper peanut flavour. Try to get one that has salt added. If you cannot find this, then you will need to add a pinch of salt to the recipe.
Runny peanut butters will make binding the cookie dough easier. If all you have is the cheap stuff (which is stiffer), no worries! It will become runnier if you heat it in a pot on the stove. Then you can use the pot as your mixing bowl, so you don’t lose any of that peanutty goodness!
How to store Peanut Oaty Cookies:
The cookies will harden as they cool, and become crispy and delicious! Store these cookies in an airtight container. There is no need to refrigerate these cookies. In fact, it is better not to, as chilling them could compromise the texture.
Can I add any other flavours to these Cookies?
The flavour variations for these cookies are endless! Add cinnamon and vanilla for a lovely spicy fall cookie. Chocolate chips are a classic, and so too are raisins, coconut, cranberries or dried apricots. You could even reserve some oats and put them in whole for added texture.
How good would these cookies be, dipped in white chocolate, and sprinkled with honey comb?!
Peanut Butter Oaty Cookies
These Peanut Butter Oaty Cookies are sweet, crunchy, and super delicious! Flour-free, egg-free, dairy-free AND sugar-free, they are a perfect snack that kids of all ages will devour (and you'll want them to!)
Ingredients
- 1 cup Peanut Butter
- 1 cup Oat flour (see notes)
- 1/3 cup Truvia
- 3/4 teaspoon Baking powder
Instructions
- Preheat the oven to 190 degrees Celcius, and line a large baking tray with baking paper.
- If you haven't already got oat flour, measure out some oats and blend to make the oat flour.
- Combine the Peanut Butter, Truvia, oat flour and baking powder, and mix till thoroughly combined.
- Roll into balls, and line up on the tray. This recipe should make about 20 medium sized cookies.
- Bake for 10 minutes or until golden brown. Leave them to cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To make oat flour, simply measure out the quantity of oats you need, and blend. You will need a high speed blender to get a really fine oat flour. I actually use an electric spice grinder to make mine, as this produces the finest flour.
- If you don't have Truvia, you could use honey, or any sweetener you have on hand. Remember, Truvia has stevia in it, so it is 3 times sweeter than sugar and honey. If you are using another sweetener, you may just want to adjust the quantity to taste.
- The best peanut butter to use will be one that is super natural, as these tend to be a bit more runny. They make binding the cookie dough easier. If all you have is the cheap stuff, no worries! It will become runnier if you heat it in a pot on the stove. If you do this, just use the pot as your mixing bowl, so you don't lose any of that peanutty goodness!
- The cookies will harden as they cool, and become crispy and delicious!
- Store these cookies in an airtight container. There is no need to refrigerate these cookies, and it is better not to, as chilling them could compromise the texture.
- The flavour variations for these cookies are endless! Add cinnamon and vanilla for a lovely spicy fall cookie, chocolate chips, raisins, coconut, cranberries or dried apricots. You could even reserve some oats and put them in whole for added texture. How good would they be, dipped in white chocolate?
