I’m literally eating one right now, they are currently a day old but still SO soft and just as delicious as when they were fresh out of the oven.
I’m normally not a huge fan of peanut butter cookies, and in fact only make them when I am craving them specifically, which so far has only happened a handful of times in my life. I started thinking maybe I wasn’t a big fan because I hadn’t tried the right recipe… every recipe I’ve tried before was either too sweet, too crispy, too nutty, or not nutty enough… so I went to my kitchen, and my quest began. I designed this recipe to be the perfect peanut butter cookies according to my standards, and I am now a newfound fan of peanut butter cookies.
These Peanut Butter Oat Cookies are;
I hope you love these cookies!
2 1/2 Cups Oat flour
1/2 Teaspoon baking soda
1/2 Teaspoon pink Himalayan salt (or sea salt)
4 oz Vegan butter, softened (I use soy free Earth Balance)
1/2 Cup Brown sugar
1/2 Cup pure cane sugar
1/2 Cup smooth peanut butter
1/4 Cup unsweetened applesauce
1 Teaspoon Vanilla extract
In a mixing bowl, mix oat flour, baking soda, and salt using a large fork or whisk, mix well, set aside.
Using a mixer with paddle attachment, cream sugars with softened vegan butter on medium speed, scrape sides of bowl. Add in peanut butter, applesauce, and vanilla extract, mix well. Add in half of oat flour mixture, mix on slow, once combined scrape sides of bowl, then mix in other half of flour.
Make 1.5 Tablespoon sized cookie dough balls, roll in sugar, place on a non-stick cookie sheet (can line cookie sheet with parchment for softer cookies) about 2 inches apart. Press cross shape into tops of cookie dough using the back of a fork.
Bake at 325°F 12-14 minutes or until very slightly browned *don’t bake too long or they will be crispy, not soft*
Remove cookies from oven, let cool 1 minute, then transfer to a cooling rack.
Makes: 2 dozen