4 Ingredient Peanut Butter Oat Cookies. The best part about making cookies is, in my opinion, eating the dough. These simple, naturally-sweetened peanut butter banana oatmeal cookies are the perfect healthy treat for a school or work lunchbox. I have been making a lot of oatmeal recipes lately. I just can't seem to stop. Peanut Butter Oatmeal Cookie Variations Substitute other nut butters.
I'm in love with how these cookies turn out with peanut butter, but they'll also work with almond butter or sunflower seed butter.
In a small bowl, cream peanut butter and brown sugar until fluffy.
Add oats and baking soda to creamed mixture; mix well.
You can cook 4 Ingredient Peanut Butter Oat Cookies using 4 ingredients and 7 steps. Here is how you cook that.
Ingredients of 4 Ingredient Peanut Butter Oat Cookies
- Prepare 1 cup of peanut butter.
- You need 1/2 cup of rolled oats.
- It's 1/2 cup of brown sugar.
- It's 1 of large egg.
The only thing better than cookies are easy cookies, and these flourless peanut butter cookies definitely hit that mark. And, yes, you read that right: there is no flour in these cookies, but I promise you, they taste just as good as a traditional cookie. Cook. chips christmas coconut cookies cream cheese dessert dinner dip drinks easy frosting fudge glaze marshmallows meatballs nutella oatmeal oreos pasta peanut butter peppermint pie pineapple pretzels pudding pumpkin . This oatmeal peanut butter cookie recipe needs only four ingredients and is totally egg free and dairy free.
4 Ingredient Peanut Butter Oat Cookies instructions
- Mix together all the ingredients in a medium bowl with a rubber spatula or a wooden spoon..
- The dough will be very sticky. To make it easier to work with, cover it and place it in the fridge to chill for 20 or so minutes..
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside..
- Roll dough into balls, about 1 tbsp. of dough per ball, and set onto prepared baking sheet..
- Use a fork to flatten them down. We like to do a criss cross pattern. They won't really spread much in the oven, so it's okay to have them close together..
- Bake for 9-10 minutes. They will still look a bit underbaked, but once cooled will yield a soft, chewy cookie. For a crispy cookie, bake an additional 2-3 minutes. Allow to cool on the pan for 3 minutes, then move them onto a wire rack to cool completely..
- Store any leftover cookies in an airtight container at room temperature..
Bananas add sweetness along with the non-dairy chocolate chips, and the all-natural peanut butter and oatmeal make them wholesome. These vegan cookies are a good way to use up those bananas that all almost too ripe. This recipe is so quick, simple and makes an awesome cookie. It's also an easy one for young kids to help out with. You can easily add in some chocolate chips or vanilla extract or a pinch of cinnamon for different flavor combinations.