The Perfect Peanut Butter Cookie
The quick, easy, versatile and delicious peanut butter cookie.
Ingredients
- 1 cup creamy natural peanut butter can use crunchy peanut butter
- 1 cup brown sugar
- 3/4 cup oat flour grind oats into oat flour in a dry high speed blender or use store bought. Can sub with all purpose flour.
- 1/3 cup non dairy milk or use water
- 1 Tablespoon ground flax seed can omit but helps with binding
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper for ease in removal.
- In large mixing bowl, cream peanut butter with brown sugar.
- Add non-dairy milk (or water) and vanilla and mix in.
- Add in oat flour, ground flax seed, baking soda and salt and mix together into a dough. (see note*1)
- Drop roughly 2 tablespoons of dough per cookie onto parchment lined baking sheet. Using fork, make a criss cross pattern on each cookie, pressing gently.
- Bake in preheated oven for about 10 minutes, then remove from oven, to cooling rack. Let cool 10-15 minutes before removing from cookie sheet.(see note *2)
Notes
*1- Depending on your peanut butter or choice of flour, elevation, etc, if the dough is too crumbly and doesn't come together, add a bit more water or non dairy milk, a tablespoon at a time until it forms a dough. If, however, it is too wet, add a bit more oat or alternate flour.
*2- May need longer than 10 minutes, depending on size of cookies, etc. so add a couple minutes more if they are very mushy. However, they will set up further after cooling so better underdone than overdone unless you want a really crunchy cookie.