Thursday, 15 May 2014

Oatmeal Peanut Butter Coconut Cookies

These cookies use oat flour as the base, which can be used as a gluten free option (be sure to purchase oats labelled gluten free, as regular oats may have cross contamination).  Oat flour can be purchased already ground from a bulk foods store, or you can grind your own in a food processor.  The addition of coconut sprinkled on top is optional.

Makes 36


2 cups rolled oats, ground to a flour
2 tsp baking soda
1 1/2 cups peanut butter
2/3 cup pure maple syrup
2 eggs
2 tsp pure vanilla extract
1/3 cup unsweetened coconut (optional)
Canola spray, for greasing


Preheat oven to 350 degrees F.  Spray baking sheets with canola.

Add rolled oats to food processor and grind to a flour.  Pour oat flour into a bowl and add baking soda.  Set aside.

In a second mixing bowl, add peanut butter, maple syrup, eggs, and vanilla and mix with a fork.  Pour dry ingredients into wet, and fold ingredients together until batter is uniform.  Spoon heaping tsp sized dough onto the cookie sheet, allowing for a couple inches space between cookies.  Take a pinch of shredded coconut and sprinkle on top of each cookie.

Bake for 8-10 minutes, until lightly browned.  Remove from oven and allow to set before moving cookies to a cooling rack. 


Calories 102
Fat 6.2g
Carbohydrate 9.3g
Fibre 1.2g
Sugars 4.6g
Protein 3.6g

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