Peanut butter oaties are one of the easiest and most foolproof of biscuit recipes. You can chuck in a handful of chocolate chips, nuts, raisins, or anything else you fancy, or just settle for plain old crunchy peanut butter and oat cookies.
They remind me of childhood baking experiments based on whatever’s in the pantry. The only grown-up touch is blitzing half of the oats in a blender to create a really light, crispy biscuit.
Oats are one of the best sources of beta-glucan, which has a range of health benefits including lowering cholesterol. The recipe also uses wholenut peanut butter and wholemeal flour, which makes the resulting biscuits high in both soluble and insoluble fibre.
The pictured biscuits have 50g of dark chocolate chunks added, and half of them had a spoonful of flour replaced with cocoa powder to make a double-chocolate version.
The recipe will make fourteen large cookies, about 7.5 cm across, which will store very well in a tin.
peanut butter oaties…
ingredients
- 100 g rolled oats
- 80 g wholemeal self-raising flour
- 1/2 tsp bicarbonate of soda
- 75 g coconut oil
- 50 g peanut butter
- 50 g golden caster (or other) sugar
- 60 ml maple syrup
- optional: 50 g dark chocolate chips, chopped nuts, raisins, etc
Method
- Set the oven to 190°C/375°F and line enough baking sheets for fourteen large cookies.
- Grind 50g of the oats to form a rough flour. In a high speed blender this will only take a few seconds.
- Add the ground oats, the rolled oats, flour, bicarbonate of soda and sugar to a large bowl.
- Soften the coconut oil if it is not already at warm room temperature. It should be about the same softness as the peanut butter.
- Add the coconut oil, peanut butter and syrup to the oat mixture and mix and press with a fork until it forms a fairly crumbly dough.
- At this stage add any extra ingredients and mix through.
- Bring the dough together with your hands, then form balls around 3 cm across and place them on the tray(s) with room to expand.
- Flatten the balls just a little with the back of a spoon, not enough for big cracks to form around the edges.
- Bake for 12-14 minutes, until they are turning golden.
- Allow the cookies to cool before removing from the trays.
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