I really should just call these cookies. I do when I talk about them, but I was afraid that if I put “Peanut Butter Cookies” as the title that anyone reading this post would in-vision traditional peanut butter cookies; fork imprints and all. And these are definitely not traditional.
This is an adaptation from a recipe I made up two years ago when I was extremely broke and extremely hungry living in NYC. I didn’t buy much packaged food but still wanted to snack. The recipe became a standby. Now I have to use ingredients that aren’t quiet as cheap, but its still easy and most importantly… it’s a tasty sweet snack that I can eat with my food intolerance’s. The other great part about them is they stay fresh for up to three weeks if refrigerated. So not only are they fast to make, but I don’t have to make them that often to always have them on hand!
The other best part is that they don’t have to be baked; there are no ingredients in the recipe that need to be cooked. I usually will eat at least 1/8th of the batter before it goes into the oven; just a warning to you that its hard to resist in the mixing bowl!
½ cup vanilla soymilk (or coconut milk is tasty, if you like the flavor)
1/3 cup of amber agave nectar (or organic raw honey – I’ve done both and like both)
1 tablespoon olive oil
1 teaspoon pure vanilla extract
½ teaspoon of salt
¼ cup all natural peanut butter (only peanuts and peanut oil)
2 ½ cups oats (depending on your gluten intolerance, make sure its gluten free oats)
¼ cup flour (white or brown rice flour both work good)
Optional/just for fun:
½ cup unsweetened dessicated coconut
¼ cup chopped nuts
¼ cup dried or fresh fruit
Preheat the over to 400 degrees.
Mix together the peanut butter, soy/coconut milk, honey, olive oil, salt, and vanilla first. I use a fork to try and get the peanut butter better separated. It won’t completely mix in, it’ll be in little clunks which is okay. Then add any optional items like nuts or fruit. Mix one cup of oats in at a time. Once all the oats are in, slowly add the flour. The measurement above is given as a guide, it always differs slightly for me depending on the batch. This mixture doesn’t need to be baked, I tend to eat it out of the bowl… But for baking, either ball the batter into 1 inch circles and lay on a cookie sheet, or I just put the batter into mini muffin pans.
Bake for 15 to 20 minutes. Let them cool for equally as long before you eat or store them. I put them at an angle while still in the pan after five minutes of cooling to help them cool faster. They will last about a week in a sealed container, or 2/3 weeks in the fridge.