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Oats and Peanut Butter Cookies

by Veronika

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

Preparation Time: 20 minutes
Cooking Time: 10 - 12 minutes

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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)
  1. Preheat the oven to 180°C and line 2 baking trays with baking paper.

  2. Spread the oats out in a baking tray and toast in the oven for 15 minutes, until golden. Set aside to cool.

  3. Meanwhile, put the flour, cinnamon, baking powder, and salt into a bowl and mix together.

  4. 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.

  5. Place heaped tablespoon (use a teaspoon if you are after small biscuits) of the mixture on the prepared trays, spacing them 2-3cm apart.

  6. Bake for 10-12 minutes, until golden and textured on top. If you like crispier cookies, then leave them in for another 3 minutes.

  7. Set aside to cool for 10 minutes, and then just enjoy.

  8. If you leave them in an airtight container, they will last around 7 days.

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