Soft Peanut Butter Cookies
I’m always on a hunt to find the best peanut butter cookies that don’t take a ton of ingredients. It was a Sunday afternoon and we were going to dinner at a friend’s house in a few hours. I wanted to bring some type of dessert and decided to make these gems. These are the most tender and soft cookies ever. Also, they are gluten-free, vegan, and oil-free! What?! Made with oat flour, these tender cookies really capture the peanut buttery taste. It isn’t overpowered with sugar but has the perfect amount of sweetness to it. I love how peanut butter cookies are sweet and savory from the peanuts. These are so easy and fast to whip up. If you are ever short in time for a yummy treat, I would highly recommend making these cookies. You won’t be sorry. I had to control myself so I wouldn’t eat all the cookies before dinner!
Soft Peanut Butter Cookies
Ingredients
- 1 cup all-natural peanut butter
- 1 cup brown sugar (I used slightly less)
- 2 tsp vanilla extract
- ⅔ cup + 1 Tbsp oat flour (use 1 cup if you prefer chewy cookies rather than tender cookies)
- 1 tsp baking soda
- 1/8 teaspoon salt (a little bit more if your peanut butter is not salted)
- 1/4 cup teaspoon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
- In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
- While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumbly dough forms. Add in the almond milk and continue to beat until distributed. Careful not over mix.
- Line two baking sheets with parchment paper.
- Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
- Bake for 8-10 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).
- Let cool completely. Store in an airtight plastic container to keep the cookies soft and chewy.
- ENJOY!
- (Recipe adapted from Blissful Basil)
