Oats and peanut butter in a wonderful combination to fill a jar in your kitchen with the most delicious cookies.

The oat blend wonderfully with the peanut butter on soft “balls” of dough, crisp outside and plush on the inside.

Tip: The proportions are for about 30 cookies


  • 170 gr all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 180 gr oats
  • 125 ml canola oil
  • 125 gr peanut butter
  • 100 gr sugar
  • 110 gr dark brown sugar
  • 70 ml almond milk
  • 1 1/2 teaspoons vanilla extract


  • Preheat oven to 180°C.
  • Lightly grease two baking sheets or line with parchment paper.
  • In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
  • In a large bowl, beat together oil, peanut butter, sugar, brown sugar, almond milk and vanilla until smooth.
  • Fold in the flour mixture, half at a time.
  • Spoon about a tablespoon of dough on the cookie sheet.
  • Bake for 12 to 14 minutes, until the edges just begin to brown.
  • Let cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
*Drizzle with chocolate icing if you want when your cookies are cold.

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