Sometimes kids can ask for some random (and strange) flavour combinations but when my 7 year old asked for peanut butter and oat cookies I thought that sounded great and got cracking on a recipe. Only 6 ingredients, simply mixed together make these soft little cookies with an optional drizzle of 85% dark chocolate on top. And if you are gluten free replace the oats with quinoa flakes to make these goodies GF friendly!
Makes: 20 cookies
Oven temp: 180C (160C fan forced)
Cook time: 10-15 minutes
Pan size: biscuit tray lined with baking paper
1 cup rolled oats (or quinoa flakes for gluten free)
1 cup peanut butter (I used chunky and always the pure stuff, no added oils, sugars etc)
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 large egg
½ teaspoon cinnamon
1 teaspoon baking powder
30g 85% dark chocolate (optional)
- Preheat oven to 180C (160C fan forced), line your biscuit tray with baking paper.
- Place the egg, rice malt syrup and peanut butter in a medium size bowl and whisk to combine.
- Add the oats (or quinoa flakes for gluten free), cinnamon and baking powder. Stir til all the ingredients are well combined. It makes a delicious sticky dough that kids will eat half of if you’re not careful!
- Place cookie dough in the fridge for 30 minutes to firm up slightly.
- Remove dough from the fridge, roll tablespoon size balls, place on lined biscuit tray and flatten slightly with your hand.
- Bake for 10-15 minutes or until golden.
- Remove from the oven, allow to cool then drizzle over melted chocolate.
I could recommend waiting for the chocolate to harden but these cookies are irresistible so be prepared to have kids with chocolate smeared faces!