cookie - Thin & Chewy Peanut Butter Oatmeal Cookies

By tinathorn

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.
Drop modest-sized spoonfuls of the batter about 4 inches apart (they spread a lot!) onto the prepared pans and bake for ~12 minutes at 350, or ~7 minutes at 375, taking the cookies out when the edges have browned.
Let cookies cool completely so they firm up (right now they are still soft, like half-baked cookie dough) then enjoy!

**I made these cookies at both 350 degrees F and 375. They turned out almost exactly the same in thickness, texture, taste and size, only the cookies baked at 375 were a little chewier in the center. You can bake them either way depending on your preference, just be careful to watch them in the oven so they don't overbake!

Keeps in an airtight container for 3-4 days. I put parchment paper in between each cookie so they wouldn't stick. Note that these cookies are somewhat delicate, so they won't stand being in an overstuffed purse for a snack later that day.