Plant Based Peanut Butter Cookies
I cannot hype up these cookies enough. I have been working on making the perfect whole food plant based peanut butter cookie for literally months. I have gone through jars of peanut butter, gotten some pretty passable cookies, but wasn’t close to the holy grail of peanut butter cookies until I started experimenting with oat flour. Do not sub the oat flour for any other flour, trust me! These cookies are soft and chewy, peanut buttery, and not too sweet! Your friends will not know that they are not loaded with butter, eggs, and sugar, and you probably shouldn’t tell them because they will think you are crazy! And if you are planning on sharing them with friends, you may want to make a second batch, because they are delicious! This is how we made them:
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
1 cup natural peanut butter, refrigerated
½ cup oat flour (or make your own grinding oats in a coffee grinder!)
1 tsp baking soda
Preheat your oven to 350 F.
Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl, mix together your flax egg and let it sit for about 5 minutes or until it starts to gel.
In a food processor, add the peanut butter, oat flour, sugar, and baking soda and blend until smooth. Add your flax egg and blend again. It should start get get a bit crumbly.
Roll the dough into about 1 ½” balls and place them on the baking sheet. It should make about 12 cookies. Take a fork and smush the cookies down a bit in the middle making a crosshatch pattern.
Bake the cookies for 12 minutes, then set it to cool. It is very important that you let the cookies cool almost completely before trying to move them. If you try to move them right after you take them out of the oven, they will crumble and you will be sad and think that I have led you astray. Fear not! Once the cookies have cooled, they will be the softest, most delicious cookies and well worth the wait!