Made with oats instead of flour, these naturally gluten free peanut butter cookies are the perfect combination of salty and sweet.
I always make muffins as a go-to snack for my family but I’ve been craving salt lately. Why? Well I’m a bit of a salty runner and that seriously drives my craving. I know you typically see salted caramel but I wanted to do a salted peanut butter cookie. Peanuts… a touch of salt… sounds good to me! Again, I used a very small amount not to offend my kids by the addition.
These cookies come together really quickly and I will warn you that the dough is quite heavenly if you accidentally sample it . And it is totally safe to eat as there are no eggs in it
- 1 cup peanut butter (I loved Justin’s)
- ⅓ cup of coconut sugar
- 1 teaspoon of vanilla extract
- ⅓ cup almond milk
- 1 heaping cup grounded up oats (in the food processor to flour) I used GF Bob’s Redmill
- 1 teaspoon baking soda
- ¼ tsp kosher salt
- Optional: Himalayan sea salt
- Preheat: 350 degrees. Line baking sheet with Silpat or parchment and set aside.
- Into your stand mixer or bowl with an electric beater, add your pb, sugar, vanilla and almond milk. Blend until creamy smooth.
- Into your food processor, add your oats, soda and salt. Turn on and blend until a flour is achieved. Add the flour mixture to the wet mixture and blend until just incorporated.
- Scoop out the dough onto your prepared sheet. If you wish to go the classic route, press a fork down onto each cookie (criss cross or just do one way like I did). Bake for 18-20 minutes or until golden. Remove and let cool completely prior to serving.
- Store in an airtight container or glass dome. They won’t last long!