The Best Peanut Butter Cookies
Everyone needs a good cookie recipe, and when it involves peanut butter it will always be a winner! These soft and delicious Peanut Butter Oat cookies are full of, you guessed it, peanut butter that will make it hard to stop at just one, and hearty oats for that chewy cookie texture that makes you keep wanting more.
Our Peanut Butter Oat Cookies are vegan, gluten-free and refined sugar-free, meaning they’re perfect for every occasion where cookies are necessary (and let’s be honest, when are cookies not necessary?!). They’re easy and quick to whip up to put in school lunchboxes, bring along for a shared work morning tea or if you just need to satisfy that all important peanut butter and chocolate cookie craving.
We love using our Smooth peanut butter for this recipe, but any of our nut butters will work in these cookies. By changing up the peanut butter you use, you can completely change the flavour of the cookies - add our Fruit Toast peanut butter, raisins and spices for some sweet & spicy fruit-filled cookies, our Dark Chocolate peanut butter and dark chocolate chunks for a extra chocolatey snack, or our Coffee & Maple peanut butter and cacao nibs for a bittersweet peanut butter treat. Or you can just keep it simple with our Super Crunchy peanut butter, which fills these cookies with huge crunchy peanut pieces and the most moreish, sweet & delicious peanut butter flavour. The options are endless, and the choice is all yours!
In this recipe, we have used a ‘chia egg’ as the binder to keep these cookies together - and as a substitute for normal eggs. Chia egg is so easy make - all you do is mix chia seeds (ground or whole) with water (1 tablespoon of chia seeds + 4 tablespoons of water) and let it sit for 5 minutes until it forms a gel. You can also sub out the chia egg for a flax egg (1 tablespoon ground flaxseeds + 3 tablespoons water) or just use 1 normal egg for a non-vegan option.
These cookies can also be made paleo by simply using our Crunchy almond butter in place of the peanut butter, and almond meal in place of the oats and oat flour. Using our Crunchy almond butter in place of the peanut butter, with oats and oat flour or almond meal gives these cookies an extra nutty flavour and crunch that makes them irresistible to peanut butter and almond butter lovers alike.
We love whipping up a fresh batch of these Peanut Butter Oat Cookies and serving them with a freshly brewed cup of coffee to dunk them in. Watch the video below to see just how easy they are to make!
Plant Based, Vegan, Refined Sugar-Free, Dairy Free, Gluten Free
Makes 12-14 cookies
What you need:
3 tablespoons liquid coconut oil
1 chia egg (1 tablespoon chia seeds + 4 tablespoons water) OR 1 egg
⅔ cup coconut sugar
1 teaspoon vanilla extract
½ cup gluten-free oat flour (see notes if you want to make this yourself)
½ gluten-free rolled oats
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
Water, as needed
½ cup chocolate chips/chunks
½ cup cacao nibs
½ cup dried strawberries
½ cup raisins & 1 tablespoon cinnamon
Preheat oven to 170c (340F) and line a baking tray with a silicone baking mat or baking paper. Prepare the chia egg by combining chia seeds and water in a small bowl, and let sit for 5 minutes. Too easy.
In a large mixing bowl, add Fix & Fogg Smooth peanut butter, liquid coconut oil, coconut sugar, chia egg and vanilla extract. Mix until ingredients are well combined.
To wet ingredients, add oat flour, whole rolled oats, baking powder & soda and salt. Mix until well combined, adding in dashes of water as needed to help mix the dough.
Mix through any add-ins, such as chocolate chunks, cacao nibs, dried strawberries or raisins.
Using a tablespoon measure, scoop out 2 tablespoons worth of cookie dough and roll in balls and flatten slightly with your hands. Place on the baking paper lined tray, leaving space between cookies to allow for spreading. Using a fork, gently press the tops of each cookie.
Bake for 12-14 minutes, until cookies are golden brown in colour. Remove from oven and let cool on baking tray for 10 minutes before carefully moving to a wire rack to cool completely.
These Peanut Butter Oat Cookies are best stored an airtight container in a cool, dark place for up to 5 days (if you can make them last that long!).
Any of our nut butters will work in this recipe.
For a paleo version simply replace ½ cup gluten free rolled oats and ½ cup gluten free oat flour for 1 cup almond meal and use our Crunchy Almond Butter instead of Peanut Butter.
If you’re adding in spices like cinnamon, add them in during step 3 when adding the dry ingredients to the wet ingredients.
You can reduce the amount of sugar in this recipe from ⅔ cup to ½ cup if you prefer a less sweet cookie.
To make oat flour, simply add rolled oats to a food processor or blender and blend until it resembles a flour consistency. Here is a great step by step recipe to make oat flour.
If you can’t find or don’t have coconut sugar on hand, you can sub in brown sugar instead.
If you don’t have coconut oil you can substitute for melted butter.
Let us know your favourite peanut butter flavour combinations and what you would mix in to these cookies! If you make this recipe, make sure to tag us @fixandfogg and #fixandfogg on Instagram and Facebook so we can see your delicious peanut butter creations!