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.
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 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.