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
Ingredients
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- 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
Instructions
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- 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.
