The softest and most tender peanut butter cookies ever and you’d never know they were vegan and gluten free! Peanut butter heaven wrapped up in pretty little crisscrossed packages. (tip: make your own oat flour by tossing rolled oats in a food processor and processing for 2-3 minutes until a fine “flour” has formed).
Serves: 12-14
Ingredients
1 cup peanut butter (make sure you use a no-stir peanut butter — you can also use ½ peanut butter and ½ almond butter)
1 cup brown sugar
2 teaspoons vanilla extract
⅔ cup oat flour (use 1 cup if you prefer chewy cookies rather than tender cookies)
1 tsp baking soda
⅛ teaspoon salt
¼ cup water (readers have also had success using ¼ cup almond milk)
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 crumby dough forms. Add in the water and continue to beat until distributed. Do 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 and enjoy with an ice cold glass of milk. YUM.
Store in an airtight plastic container to keep the cookies soft and chewy.