Name: Peanut Butter & Chocolate Chip Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup oat flour ((ground oats)); 1/2 cup oats; 1/4 cup almond flour ((ground whole almonds)); 1/4 cup almond butter ((sub. for any nut butter)); 2 Tbsp peanut flour; 1 medium egg; 2 Tbsp agave nectar ((sub. for honey)); 1/3 cup Sukrin Gold Brown Sugar Alternative ((sub. for granulated sweetener)); 1/2 tsp baking powder; almond milk; 40 g dark chocolate, (roughly chopped)

Cookies are the Bee’s Knees. Don’t get me wrong, I love baking and decorating fancy cakes, but it usually takes longer than half an hour.

What if you fancy pudding, like, right now??

Cookies, of course! A case of the Cookie Cravin’ hit me pretty hard one Friday evening, and 25 measly minutes later I had a batch fresh from the oven and ready to inhale.

Minimal time, skill and effort required.

Yep, I love ’em. I also love oats, and chocolate, and I really, really love nut butter so I don’t need to tell you that I was pleased as punch to finally nail a cookie recipe that involved the whole gang.

As ever, these treats have been tweaked. Less indulgent but no less delicious than the original. Brownie promise. (Heh. Brownie. Get it??)

If you wanted to lower the calorie / fat content, you could always omit the chocolate (gasp!) or replace the nut butter with more peanut flour – they’ll just be a little more crumbly so you’ll need to add some milk to the dough.

On the other hand, if you’re not so fussed about the calories and fat, you could swap the peanut flour for nut butter resulting in a richer, denser cookie.

See? Cookies are so damn versatile!

Look at that handsome little fella. Crunchy on the outside, and still a little bit soft in the centre. Perfect, stodgy, peanutty goodness. In my humble opinion. The optimum cookie texture is a fiercely debated subject, I know.

Best served warm from the oven, or dunked into a cup of your favourite hot stuff. Are you a dunker? This post is full of controversial topics…

Peanut Butter & Chocolate Chip Oatmeal Cookies

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 9

Calories 176 kcal

Author Lottie Lifts

Ingredients

1 cup oat flour (ground oats)
1/2 cup oats
1/4 cup almond flour (ground whole almonds)
1/4 cup almond butter (sub. for any nut butter)
2 Tbsp peanut flour
1 medium egg
2 Tbsp agave nectar (sub. for honey)
1/3 cup Sukrin Gold Brown Sugar Alternative (sub. for granulated sweetener)
1/2 tsp baking powder
almond milk
40 g dark chocolate, roughly chopped

Instructions

Pre-heat the hot box to 175C / 350F
Combine dry ingredients in a large bowl.
Add your egg, agave nectar, nut butter and chocolate, and bring together by hand.
You want to ball these up - this should make at least 9 cookies depending on how big you want them.
Add a little milk (whatever you use, regular, almond, soy) to bring the mixture together if it looks too dry.
Transfer onto a baking tray lined with greaseproof paper, leaving room around each cookie (they'll spread a tad in the oven).
Bake for 12-15 minutes depending on the ferocity of your oven.
Let them cool for a few minutes before digging in... if you can.