Healthy Practically Flourless Peanut Butter Cookies
Yields: 12 cookies
 
These cookies are perfect for anybody who loves peanut butter! (And that’s definitely me… I eat it straight from the jar with a spoon nearly every day!) They’re soft, chewy, and bursting with peanut butter flavor. Leftovers will keep for at least one week if stored in an airtight container.
  1. In a medium bowl, whisk together the oat flour, baking soda, and salt. In a separate bowl, stir together the peanut butter, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 20 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some, but not a lot, if there isn’t too much oat flour in the dough!) Bake at 350°F for 10-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: You can actually make your own oat flour at home! I show you how here. It doesn’t always turn out as fine and powdery as store-bought versions (I’m obsessed with this one from Bob’s Red Mill!), but it’s a great trick to have when you want to make these cookies and don’t feel like driving to the grocery store!

It’s extremely important to measure the oat flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much oat flour will make your cookies turn out dry and crumbly, instead of soft and chewy, because oats act like sponges and soak up more moisture from your cookie dough compared to traditional flour.

White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour.

For a NON-oat-flour gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

This is my homemade creamy peanut butter recipe! You just need 5 minutes to make it. It’s so easy! If you prefer to use store-bought peanut butter, make sure it’s the natural drippy-style kind with the only ingredients as peanuts and salt. (Remember to stir any oil that’s on the top back into the peanut butter before measuring!)

I haven’t tried this recipe with any other types of creamy peanut butter (i.e. Skippy, JIF, etc); they’re usually a bit too thick. Do not substitute crunchy peanut butter.

Any milk may be substituted for the unsweetened cashew milk.

Light brown sugar may be substituted for the coconut sugar.

This recipe is easily doubled!

{gluten-free, vegan, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/04/24/practically-flourless-peanut-butter-cookies/