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
Easy Salted Peanut Butter CookiesRobin Runner
- 1 cup peanut butter I loved Justin’s
- 1/3 cup of coconut sugar
- 1 teaspoon of vanilla extract
- 1/3 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
- 1/4 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!
Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.