I am trying to progressively clear out my pantry so this week I decided to use up a couple of jars of peanut butter I have lurking around on the shelf. I’ve tried this recipe with good ol’ Kraft crunchy peanut butter as well a jar of peanut butter from the gourmet supermarket and it works much better with the latter. Not all peanut butters are made the same!
Using proper peanut butter (ie ones that contain just peanuts) you get a lighter texture, a more peanutty taste in the cookie and you don’t have to add extra sugar even though the Kraft jar includes sugar. Actually, I would avoid eating the supermarket stuff all together as the ingredient list reads: select roasted peanuts, soybean oil, corn dextrin, sugar, hydrogenated vegetable oil, salt.
The other great thing about these Peanut Butter Cookies are they can be gluten free – they are made without any flour and you can use gluten-free oats – and method is easy for kids to follow and they are ready in 10 minutes. Lady AB and I made a double batch before swimming class one morning.
Gluten-free Peanut Butter Cookies (makes 12)
- 1/2 cup chunky peanut butter
- 1/3 cup organic coconut sugar/brown sugar
- 1 egg
- 1 1/4 cups (gluten-free) rolled oats
- 1/2 teaspoon bicarb soda
- chia seeds (optional)
2. Use an electric mixer to cream the peanut butter and brown sugar until fluffy. Beat in the egg.
3. Mix in rolled oats and bicarb soda.
4. Line a baking sheets with a silicon baking mat or baking paper.
5. Roll dough into 4cm balls and press lightly to flatten. Sprinkle some chia seeds if using.