Soft Peanut Butter Cookies

I’m always on a hunt to find the best peanut butter cookies that don’t take a ton of ingredients. It was a Sunday afternoon and we were going to dinner at a friend’s house in a few hours. I wanted to bring some type of dessert and decided to make these gems. These are the most tender and soft cookies ever. Also, they are gluten-free, vegan, and oil-free! What?! Made with oat flour, these tender cookies really capture the peanut buttery taste. It isn’t overpowered with sugar but has the perfect amount of sweetness to it. I love how peanut butter cookies are sweet and savory from the peanuts. These are so easy and fast to whip up. If you are ever short in time for a yummy treat, I would highly recommend making these cookies. You won’t be sorry. I had to control myself so I wouldn’t eat all the cookies before dinner! Soft Peanut Butter CookiesSoft Peanut Butter CookiesSoft Peanut Butter CookiesSoft Peanut Butter Cookies
Makes about 12-15 cookies

1 cup all-natural peanut butter
1 cup brown sugar (I used slightly less)
2 tsp vanilla extract
⅔ cup + 1 Tbsp oat flour (use 1 cup if you prefer chewy cookies rather than tender cookies)
1 tsp baking soda
⅛ teaspoon salt (a little bit more if your peanut butter is not salted)
¼ cup unsweetened almond milk

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.

In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).

While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumbly dough forms. Add in the almond milk and continue to beat until distributed. Careful not over mix.

Line two baking sheets with parchment paper.

Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.

Bake for 8-10 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).

Let cool completely. Store in an airtight plastic container to keep the cookies soft and chewy.


(Recipe adapted from Blissful Basil)


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