½teaspooncinnamonoptional, Or flavoring of your choice
⅓rd cupDark chocolate chips
Instructions
First thing, preheat your oven to 350 deg C and line a cookie tray with parchment paper.
Make flaxseed meal gel
Dissolve the flax into warm water with a spoon and keep aside for 5 minutes to gel.
In the meantime, gather other ingredients.
Beat the peanut butter with avocado oil, flaxseed meal gel, almond milk, flavoring, and both sugars.
In another bowl whisk together all the dry ingredients (almond, oat flour, baking powder, soda, a pinch of salt, and cinnamon)
Do not add rolled oats and chocolate chips at this time.
Add this dry ingredient blend to the peanut butter mixture and beat until everything is incorporated.
You can use a big spoon instead of beaters.
After that, simply stir in the rolled oats using a spoon.
Lastly, throw in the dark chocolate chips and fold them in.
You may reserve some chocolate chips to add to the top of each cookie.
It will be a soft and sticky batter.
Now lightly grease your hands with some oil. This prevents the dough to stick on my hands.
Scoop it to the desired size with a medium-size ice-cream scooper and roll it between my palms.
Then flatten the dough with the base of a bowl to my preference.
If you want thin cookies then press it more.
If you like thick cookies, adjust the pressure accordingly.
This cookie dough barely spreads while baking. So, keep that in mind. Adjust the thickness of the cookie dough to your preference before baking.
Bake on the middle rack at 350 degrees C for 9-11 minutes for thick cookies and 12-14 minutes for thicker cookies.
Do not over-bake or it will result in dry cookies.
Once you take them out of the oven let the cookies rest in the pan for 5 minutes and then transfer them gently on to a cooling rack.
The cookies will harden as they cool.
Notes
This recipe makes 12 thick cookies 2.5" approx and 18-20 thin cookie.These cookies aren't overly sweet. Work for us. For sweeter cookies, you may add 2 tablespoons extra sugar.
How to know cookies are done?
The cookies are done when they look dry on the top and the bottom is a little brown.Cookies will still be soft once they are out of the pan. They will firm up upon cooling.
Storing Peanut butter oatmeal cookies
Cookies stay well in an airtight container on room temperature for 5 days.
In the fridge for 2 weeks.
You may freeze the cookies wrapping them individually with plastic wrap and placing it in a ziplock bag.
Freezes well up to 6 months.
Possible substitutes
Swap chunky peanut butter for smooth. You may use almond butter instead.
Substitute oat flour for whole wheat pastry flour. If so then you may require couple spoons of liquid like milk to adjust the consistency.
Use almond flour and not almond meal.
Use your preferred chocolate chips or chunks.
If you skip the chocolate chips then add an extra ⅓rd cup sugar to the cookies.
Quick-cooking oats work well in place of rolled oats.
Do not use steel-cut or instant oats.
Substitute coconut sugar with jaggery powder.
Use healthy oil of your choice.
Have fun with flavors
I dislike bland cookies. Don’t shy away from adding a splash of your favorite flavor to the cookie dough.
You may add 1 teaspoon of pumpkin spice, chai spice, or even almond extract to the cookies.
Instead of chocolate chips, you can stud the cookies with raisins or cranberries.