Crunchy Oatmeal Peanut Butter Cookies
These cookies are great fun to make, delicous, and if you use gluten free flour, can be suitable for almost everyone (allergies excepted). Loved by all at Cornmarket Street, Oxford, Roundabout family centre, Barton, Chinnor Musical Theatre Society, and Milton Keynes Hospital (I take them everywhere!).
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Ingredients
- 225g plain organic flour (or Doves Organic, gluten free plain if ya fancy it)
- 175g oats (the kind ya get from supermarkets)
- 2 tsp baking powder
- 1 tsp salt
- 175ml oil (la ight vegetable oil if possible)
- 175g crunchy peanut butter (try to get no added salt / sugar options for healthier cookies)
- 200g granulated sugar + 225g brown sugar (if ya getting stressed, providing 425g overall of sugar you can be flexible)
- 125ml almond milk (um) or soy milk, etc.
- 2 tsp vanilla extract
Method
- Get yer oven going at 190 and line two baking trays with parchment.
- Dry ingredients in one bowl (NB sugar isn't counted as a dry ingredient though folks). Mix wet ingredients in another bowl - this might take some time what with the peanut butter, sugar, etc. Add wet to dry and mix thoroughly - this is one tough cookie (dough). It will be firm and hard work to mix; if you have to add a little more non-dairy milk (editor's note - I've always found it quite a runny dough personally, so don't fret if yours isn't firm either).
- The cookies spread a lot when cooked and make massive cookies. I use maybe one tbsp of dough per cookie and give the cookies a generous amoung of space between each other on the baking tray. Cookies should be about 1cm, or a little less thick prior to baking. If you have to, cook cookies in batches to make sure they are adequately spaced on trays. Bake em for 10-12 minutes or until gently golden brown and a little puffed. Once out the oven they will need 10 minutes AT LEAST to chill before you try and move them. Enjoy! Unless you have a peanut allergy...
Notes
Recipe taken from booklet put together for National Vegan Skillshare 13/9/2008 @ Burnac Centre, Nottingham. Recipes adapted and bastardised from vegweb and recipes originally by Isa Chandra Moskowitz (vegan with a vengance).
About
Type
Timings
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total: 35 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
This recipe is copyrighted by the above.
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