This peanut butter and oats cookies are just a perfect snack if you are craving for something sweet and healthier at the same time. Oats are a great source of fiber, particularly a soluble fiber called beta-glucan which has been proven to reduce cholesterol.
Oats and Peanut Butter Cookies
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- 160g oats
- 65g wholewheat spelt flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 110g coconut oil (melted)
- 110g coconut sugar
- 1 free range egg
- 3 tbsp peanut butter (melted)
- cacao nibs (I got mine from Aldi)
- NAKD salted caramel nibbles (optional)
Preheat the oven to 180°C and line 2 baking trays with baking paper.
Spread the oats out in a baking tray and toast in the oven for 15 minutes, until golden. Set aside to cool.
Meanwhile, put the flour, cinnamon, baking powder, and salt into a bowl and mix together.
Put the coconut oil into a separate bowl with the sugar, egg, and whisk together until it’s light and fluffy. Once it’s all combined, add the dry ingredients from the other bowl and mix/whisk until combined. Stir in the roasted oats, peanut butter and cacao nibs, and chopped NAKD salted caramel nibbles (if using) until it’s all nicely combined.
Place heaped tablespoon (use a teaspoon if you are after small biscuits) of the mixture on the prepared trays, spacing them 2-3cm apart.
Bake for 10-12 minutes, until golden and textured on top. If you like crispier cookies, then leave them in for another 3 minutes.
Set aside to cool for 10 minutes, and then just enjoy.
If you leave them in an airtight container, they will last around 7 days.