Description
Made with oats instead of flour, these naturally gluten free peanut butter cookies are the perfect combination of salty and sweet.
Ingredients
Scale
- 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
Instructions
- 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!
- Category: Baking, Dessert
- Cuisine: Gluten free, Vegan