Peanut Butter is the hero of these simple, flour free biscuits. Simple to make, these cookies are sure to a hit in lunchboxes and afternoon teas everywhere.
Preparation Time: 5 minutes
Cooking Time: 8-10 minutes
Makes: 18- 24 cookies (depending on size)
Ingredients 1 cup peanut butter (smooth or crunchy)
3/4 c brown sugar
1/2 tsp vanilla essence
1 cup rolled oats
1 tsp baking soda
3/4 c chocolate chips (optional)
Combine the peanut butter, brown sugar, egg and vanilla essence in a large mixing bowl. Mix thoroughly.
Sprinkle the baking soda into the bowl. Add the oats and chocolate chips (optional) and mix until combined.
Your dough should be sticky and wet. Natural peanut butter tends to have a different consistency to commercially prepared peanut butters so you may have to adjust your mix. If it is too dry, add a little more peanut butter. Too wet, add some more oats.
Using wet hands, form small balls out of the dough. These cookies work best if they are small so your aim is for roughly 1 inch/ 2 centimetre balls.
Place the balls on a baking tray lined with baking paper.
Use a fork to gently press down and slightly flatten each ball.
Bake in a preheated oven at 350F/ 175C for 8-10 minutes. The cookies will appear soft out of the oven but will harden when cooled. Watch your cooking time carefully and adjust as necessary.
These cookies are suitable for freezing. Carefully wrap in baking paper and store in a freezer bag for 1-2 months.
Add raisins, dried cranberries or other nuts to create different flavours.
Hi! Thanks for checking on the cooking time. I found that 10-12 was a bit long in my oven if the mix was on the dry side or if there were other ingredients (choc chips, etc). I revised it down to 8-10 because each oven is different and it is easier to add a little more cooking time than to be disappointed with burnt cookies (especially when they smell so good!). The recipe times have been edited. I hope you love them!