Oat & Flax Peanut Butter Cookies

I might be so bold to say these are some of the softest cookies I have ever made.

I’ve been playing around with cookie concepts again; sans gluten, sugar, and dairy.
Peanut butter forever lives in our pantry.  The natural “peanuts only” kind.   Even though technically almond butter is better for you(?)  we will probably never neglect or deny ourself the PB’s.  Nah.

Processed with VSCO with f2 preset

The past several days have been dreary, rainy, and windy outside.  On the contrary, our apartment has been warm, comfy, cozy, and calm inside. So these cookies happened as a result of home comforts getting the best of me.  I’m finding more and more, that my tiny kitchen is truly my happy place.

BTW, fabulous news: la cookies here contain zero processed sugar, dairy, and gluten. Of which I’m not entirely against; just a continued effort to make healthy treats that can be enjoyed more frequently.  Better for your bod. Speaking of bod, this just in.. Flaxseed contains a rich supply of plantbased high omega-3 fatty acid content. It has been ranked number one as a source of omega-3s!
More cookies please?:)

Typically, I don’t like working with coconut flour because it’s sort of eh, chalky?  But I have a whole bag and decided to incorporate it.
To my delight, along with the flax and oats, these 3 TBSP of coconut flour contributed perfectly to one of the softest cookies ever to come out of my oven!

Preheat 350

INGREDIENTS:
1 cup creamy natural peanut butter (unsalted, peanuts only)
1/3 cup + 3 TBSP honey
1 egg
2 TBSP coconut oil, melted or softened

1/8 cup flaxseed meal
3 TBSP coconut flour
1 tsp baking soda
1/4 cup oats *GF as needed
2 tsp cinnamon
1/4 tsp salt

INSTRUCTIONS:
1.)  Mix wet ingredients separately from the dry ingredients. Then mix it all together.
2.) Line a cookie sheet with parchment paper or use stoneware instead.
3.)  Drop spoonfuls. Bake at 350 for 13 minutes.
4.)  Let them cool for about 5-10 min before transferring to another surface.

Or just eat one right away:)

Processed with VSCO with f2 preset
Processed with VSCO with f2 preset

I generally transfer them to a sheet of parchment paper on my counter. This allows them to finish cooling, instead of leaving them on a hot pan for too long.
Keep them fresh by storing in a lidded tupperware, or cover with plastic wrap.

Processed with VSCO with f2 preset
Signing off…time to get the coffee brewing!

Processed with VSCO with inf preset

Printable recipe down below!

from my Tiny Kitchen,
glorieanna

Oat & Flax Peanut Butter Cookies

  • Servings: 12-18
  • Difficulty: easy
  • Print

The soft texture of these rich peanut butter cookies make them simply irresistible. Free of gluten, refined sugar, and dairy, these are the perfect afternoon treat or breakfast cookie.

Ingredients

    Preheat 350

  • 1 cup creamy natural peanut butter (unsalted, peanuts only)
  • 1/3 cup + 3 TBSP honey
  • 1 egg
  • 2 TBSP coconut oil
  • 1/8 cup flax meal
  • 3 TBSP coconut flour
  • 1 tsp baking soda
  • 1/4 cup oats *GF, as needed
  • 2 tsp cinnamon
  • 1/4 tsp salt

Directions

  1. Mix wet ingredients separately from the dry ingredients.
  2. Mix wet and dry components together.
  3. Line a cookie sheet with parchment paper or use stone bakeware.
  4. Drop spoonfuls, Bake at 350 for 13 minutes.
  5. Let them cool for about 5-10 min before transferring to another surface.

Keep them fresh by storing in a lidded tupperware, or cover with plastic wrap.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s