Description
These healthy peanut butter cookies are deliciously chewy with no refined sugar or flour. They’re also gluten-free and vegan.
Ingredients
Units
Scale
- 1 cup creamy salted peanut butter (see note)
- 1 cup coconut sugar (see note)
- 2 1/2 tablespoons applesauce
- 2 teaspoons vanilla
- 1 cup rolled oats, blended into flour (see note)
- 1 teaspoon baking soda
- 1/8 tsp salt or more to taste, if using unsalted peanut butter
Instructions
- Move the oven rack to the top-middle position.
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, stir together the peanut butter, coconut sugar, applesauce, and vanilla until combined.
- Stir in the oat flour, baking soda, and salt until well mixed.
- Scoop heaping tablespoons of dough into balls and roll. Flatten with a fork to make a criss-cross pattern on top of each cookie.
- Bake for 8-10 minutes until lightly browned. These cookies can easily burn on the bottom so I recommend baking in the middle of the rack for 7 minutes and then moving to a top rack for the last 2 minutes of baking. Every oven is different, but that works best for my oven!
Notes
I find that creamy no-stir peanut butter works best in this recipe. If your peanut butter is too dry, as natural peanut butter can sometimes be, the cookies may be too crumbly. I’ve used Whole Foods Organic Creamy Peanut Butter and Aldi’s Organic Creamy Peanut Butter and both worked well. If you’re using natural peanut butter, be sure to stir it well before using.
If you don’t have coconut sugar, you can substitute brown sugar.
To make the oat flour, add 1 cups of oats to a blender or food processor and pulse for about 30 seconds or until crumbly. It doesn’t have to be super fine.