Wow! A blog post on a Tuesday? AND a recipe? I must be feeling very productive this week…or I am procrastinating other tasks.
Yep, I am procrastinating other tasks.
Anyways, Sunday night I got the urge to bake cookies and when I spotted a peanut butter jar in my pantry – I knew they needed to include my beloved PB! I basically threw healthy ingredients into a bowl and crossed my fingers they would turn out okay.
They totally did. I must warn you though – if you like super sweet and sugary things, you will hate these. I don’t really enjoy sugary things anymore and find myself craving less and less sugar everyday. These are made with just a few tablespoons of maple syrup so they are only slightly sweet!
Bonus? They are vegan and gluten-free! Perfect for breakfast, snacks, or dessert. ❤
Peanut Butter Oatmeal Cookies (V, GF, Low Sugar)
Makes 6 large cookies or 12 small cookies
- 1/4 C natural creamy peanut butter
- 1/4 C coconut oil
- 2 T maple syrup
- 1/4 C coconut flour
- 3/4 C quick oats
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 C flax meal
- 1/4 C water
- pinch of pink sea salt
- Optional Icing: 1 T dark chocolate chips melted w/ 1 tsp coconut oil
Preheat oven to 350. Combine flax mill and water and set aside. Melt the peanut butter and coconut oil together in a bowl. Add in maple syrup, flour, oats, vanilla, cinnamon, baking soda, baking powder, & sea salt. Stir together. Add in flax mill once water is absorbed (this acts as your egg replacement!) Mix together until ingredients are well combined. Roll into 6 large cookies or 12 small cookies. Bake for 15 minutes. Once cooled, top with optional dark chocolate drizzle! I melted 1 T dark chocolate with 1 tsp coconut oil and drizzled on top of each cookie.