Soft and chewy peanut butter cookies that are vegan and gluten-free, but sweet and melty in your mouth!
Perfect little crowd pleasers, packed with big peanut butter flavour!
Preheat oven to 350 degrees Fahrenheit. Use baking sheet(s).
In a high speed blender, blend quick cooking oats to make oat flour. Approx. 1 1/4 cup of oats will give a heaping cup of oat flour.
In a large mixing bowl, stir together the vanilla, peanut butter, and sugar. Use room temperature peanut butter if possible, or microwave slightly for easier stirring. Coconut sugar made these cookies have an excellent toasted flavour.
While stirring the peanut butter mixture, add the oat flour mixture. Add in the non-dairy milk or water and continue to stir until combined.
Roll the dough into balls (about 1 1/2 - 2 tablespoons per cookie), drop on baking sheet, and flatten with a fork one way and then the other to create a crisscross pattern. With natural peanut butter, I did not need to spray my baking sheets. The cookies don't stick.
Bake for 10-13 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully). The cookies expand and flatten out slightly while they are cooking.
Make your own oat flour by processing quick cooking rolled oats in a food processor for 2-3 minutes or a small high speed blender for a minute until a fine "flour" has formed.
If you have oats on hand, you can make this quick flour anytime, it tastes so fresh.
Blending the oats makes the cookies smooth instead of lumpy, many kids (and adults) love smooth cookies.