Peanut Butter Oatmeal Cookies

By cindyandmojo

Ingredients

• 8 g (1 tbs) Arrowroot Starch
• 13 g (2 tbs) Ground Flaxseed
• 6 tbs Unsweetened Almond Milk, cold
• 49 g (3.5 tbs) Coconut Oil
• 128 g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
• 192 g (1 cup) Granulated Erythritol
• 28 g (1 tbs + 1 tsp) Molasses
• 144 g (1.5 cups) Old Fashioned Rolled Oats
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 13 g (2 tbs) Ground Flaxseed
• 1/4 cup Unsweetened Almond Milk
• 56 g (1/4 cup) Coconut Oil
• 128 g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
• 1 tsp Butter Extract
• 28 g (1 tbs + 1 tsp) Molasses
• 192 g (1 cup) Granulated Erythritol (or dry sweetener of choice)
• 144 g (1.5 cups) Old Fashioned Rolled Oats
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt

Details

Servings 16
Adapted from dessertswithbenefits.com

Preparation

Step 1

Preheat oven to 350 or 375 degrees Fahrenheit (see note**) and line two large cookie sheets with parchment paper, set aside.

In a small bowl, stir together the arrowroot starch, flax and almond milk, set aside to gel up.

In a large microwave-safe bowl, melt the coconut oil (it should look like water, I microwaved mine for about 20 seconds). Whisk in the peanut butter.

In a medium-sized bowl, stir together the erythritol and molasses to make brown sugar. Scoop this into the coconut oil+PB mixture and whisk.

Add the oats, baking powder, baking soda and salt to the bowl used to make brown sugar and stir. Pour this over the wet ingredients and fold until everything is incorporated.

While most people probably prefer the cookie recipe above, I thought I’d include the previous trial recipe.  These cookies were smaller, crispier (yet still somewhat chewy in the center) and a tiny bit more “authentic tasting” due to the butter extract (I didn’t add this in the recipe above because I forgot it,

128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)

Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.

In a small bowl, stir together the flax and almond milk, set aside to gel up.

In your largest microwave-safe bowl, add the coconut oil and heat until mostly melted (about 15-20 seconds). Stir in the peanut butter and butter extract.

Stir in the molasses, then stir in the erythritol.

In a medium bowl, mix together the oats, baking powder, baking soda and salt, then dump into the peanut butter mixture. Fold until everything is incorporated (it should look like there are too many oats, but don't worry that's fine!)

Use a tablespoon measure (or spoon) to scoop the dough and place 2-3" apart on the baking sheet. Flatten the cookies with your fingers, and press together any cracks that form on the edges. Bake for ~9 minutes, or until edges are slightly browned (make sure to keep watch, I burned a few by leaving them in the oven for an extra minute or so)

My mother always recommended putting them in the fridge for a bit after they are mixed, that often helps cookies hold shape better!