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

Ingredients:

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)

To Do:

1. Preheat oven to 180C (160C fan forced), line your biscuit tray with baking paper.
2. Place the egg, rice malt syrup and peanut butter in a medium size bowl and whisk to combine.
3. 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!
4. Place cookie dough in the fridge for 30 minutes to firm up slightly.
5. Remove dough from the fridge, roll tablespoon size balls, place on lined biscuit tray and flatten slightly with your hand.
6. Bake for 10-15 minutes or until golden.
7. 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!