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peanut butter cookies
thehamptonsvegan

The Perfect Peanut Butter Cookie

The quick, easy, versatile and delicious peanut butter cookie.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper for ease in removal.
  2. In large mixing bowl, cream peanut butter with brown sugar.
  3. Add non-dairy milk (or water) and vanilla and mix in.
  4. Add in oat flour, ground flax seed, baking soda and salt and mix together into a dough. (see note*1)
  5. 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.
  6. 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.