3 Ingredient, Peanut Butter Cookies (Very Easy!)
Delicious, buttery peanut butter cookies begging to be dunked in your tea or milk!
Equipment
- Mixing bowl
- Wooden spoon
- Large, flat baking tray
- Tin foil or parchment paper
Ingredients
- 1 cup smooth, peanut butter Go for 100% peanuts with only added salt (or better without salt). Check labels for anything other than these 2 ingredients, otherwise your cookies will not be as healthy.
- ¾ cup oat flour Whizz rolled oats in your high speed blender for about 10 seconds and you will have oat flour.
- 5 Tbsp maple syrup
- 1 tsp vanilla essence Optional
Instructions
- Set oven to 180C (350F)
- Line a large baking tray (or use two) with either tin foil.
- In a mixing bowl combine your peanut butter, maple syrup, and vanilla essence if using into a paste.
- Next add your oat flour slowly and mix as you go along. You may not need all the oat flour depending on how runny your peanut butter is, so play this by ear. You are looking for a very thick dough texture - thick enough for you to be able to roll it into balls between the palm of your hands.
- Once you have your consistency right, split your mix into 12 equal pieces, or as equal as you can get. TIP: To make this easier, press your mixture down in the mixing bowl so that it's pretty even on all sides, then take a knife and cut six slices into the mix. Now all you need to do is split each of those into two.
- Roll a piece of cookie dough between your palms into balls until they are smooth with no cracks. Once smooth, squash quite hard between your palms to flatten, but be gentle at the same time as you don't want to split your dough. A few cracks around the edges is fine though. Try and aim for your cookies to be about 1cm thick. Place on prepared baking sheet.
- Repeat with the rest of your dough pieces. Once you have all your cookies on your baking sheet, take a fork and press down once into the middle part of each cookie to create a nice pattern that looks great once your cookies are cooked.
- Bake for roughly 12 minutes about 3/4 way up your oven, but not on top shelf. You will need to check your cookies at around 10 minutes to make sure they are not burning. They do burn very easily, so be wary to keep checking. You're looking for a dark golden colour.
- Once baked, leave to cool slightly, then transfer to a wire cooling wrack. Cool completely, then transfer again into an air-tight container and refrigerate for up to 10 days.