Vegan Peanut Butter Oatmeal Cookies
These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They're also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.
Servings: 12
Ingredients
- 1 medium-sized ripe banana 120 g
- 1/2 cup peanut butter 120 g
- 1/4 cup almond milk 60 g
- 1/4 cup maple syrup 60 mL
- 1.25 cups rolled oats to make oat flour 125 g, or 1 cup oat flour
- 1.5 cups rolled oats 150 g
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips or chopped dark chocolate 90 g
Instructions
- Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
- To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
- Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
- Add the peanut butter, almond milk and maple syrup and mix until smooth.
- Add the rest of the ingredients and mix into a thick, sticky dough.
- Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
- Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.
Notes
Once completely cool, store in an airtight container at room temperature for 4 days, in the fridge for 1 weeks or in the freezer for 3 months.
Peanut butter can be substituted with almond butter or cashew butter, or for nut-free cookies, sunflower seed butter or tahini.
Nutrition
Serving: 1cookie | Calories: 212kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g