Super Soft Peanut Butter Cookies

Super Soft Peanut Butter Cookies are a Peanut-Butter-lover’s dream come true. Super soft with a crispy edge, and so delicate that they literally melt in your mouth!

In case it was’t obvious, I’ve been a *slight* bit obsessed with peanut butter recently, and these cookies just crossed all limits. 

How obsessed? Overnight PB Cup Chia-Quinoa Parfait, Peanut Butter Chickpea Curry, Peanut Butter Banana Oatmeal Bake ………. all in the last 10 days.

But then again, should there even be any limits when it comes to PB? Not according to me at least.

The eats:

Oats & PB: These are the key ingredients, so you might even call these peanut butter oatmeal cookies.

The works:

Not only are they super soft, they’re also super easy!

• Process the rolled oats to make oat flour
• Cream the PB with sweetener and vanilla
• Mix in the dry mix
• Stir in almond milk/water

The notes:

• Flatten the dough and press it with a fork to shape. They won’t spread.
• Don’t bake too long or they’ll burn.
• Let them cool before digging in (its hard, but do it coz they’ll crumble if they’re too hot)

The features:

• There’s no eggs, so they’re Vegan cookies!
• No grain, so gluten-free too.
• An easy into to gluten free baking!

The results:

These were just so irresistibly good, I may or may not have eaten all 10 at once!

They were just too soft, and peanut buttery and omigosh!

I also decided to dip them in a dark chocolate sauce and top them with some chopped peanuts; Makes them a little prettier and a lot more delicious coz chocolate-peanut butter.

Super Soft Peanut Butter Cookies

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Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings: 10 1½” cookies

Calories: 80kcal

Course: Dessert

Cuisine: American

Super Soft Peanut Butter Cookies are a Peanut-Butter-lover’s dream come true. Thick and soft with a crispy edge, and so delicate they literally melt in your mouth!

Ingredients

• ½ cup Rolled Oats, 45g, or 3½ Tbsp Oat Flour
• 1 tsp Baking Powder
• ⅓ cup Peanut Butter, 85g
• Stevia Sweetener, 1½ Tbsp sugar worth (Use your brand's Conversion Chart)
• 1 tsp Vanilla Extract
• 1 Tbsp Almond Milk/Water

Sauce:

• 1 Tbsp Unsweetened Cocoa
• 2-3 Tbsp Water
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Pulse oats in a food processor for 30 seconds to make oat flour.
• In a small bowl, combine flour and baking powder and mix.
• Cream peanut butter and sweetener in a large bowl.
• Add vanilla and beat.
• While beating, add dry mix 1 Tbsp at a time, until dough is crumbly.
• Add almond milk/water and beat till uniform. Do not over-mix.
• Roll about ¾ Tbsp dough at a time into balls and place on sheet about 2” apart. Flatten with a fork in 2 different directions to make criss-cross pattern
• Bake for 10 minutes or until lightly golden. Watch closely since they burn quickly.
• Let cool for 5 minutes removing from the pan (important so they can get firm).
• Transfer to wire rack to cool completely.
• Dip in chocolate sauce, sprinkle with crushed peanuts, and enjoy!

Notes

Recipe adapted from Blissful Basil.

Storage:

• Room temperature: 4 days in an airtight container.

Product Recommendation:

• SweetLeaf Organic Stevia Sweetener Packets

Nutrition:

• Servings: 10 1½” cookies | Serving size: 1 cookie
• Calories: 80kcal
• Fat: 5.2g | Saturated fat: 0.9g
• Carbohydrates: 5.4g | Fiber: 0.7g | Sugar: 1.2g
• Protein: 2.5g