- Yields: 1 1/2 dozen
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Gluten-free, Soy-free, Tree nut-free
- Each cookie
- 130 cal
- 7g fat (2g sat)
- 10mg chol
- 130mg sodium
- 13g carb
- 1g fiber
- 8g sugars
- 3g protein
Ingredients
- 3/4 cup peanut butter
- 2 tablespoons coconut oil, melted
- 1/2 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups oat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped salted peanuts (optional)
Directions
Preheat oven to 350° F. Line baking sheets with parchment paper.
Using an electric mixer, beat peanut butter, coconut oil and honey until smooth and creamy, about 2 minutes. Add egg and vanilla.
In a separate bowl, mix together oat flour, baking soda and salt. Add to wet ingredients and stir until combined. Stir in chopped peanuts, if using.
Drop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart. Gently press with a fork crosswise.
Bake until edges just start to brown, about 10 minutes. Transfer to a wire rack to cool.
Special notes:
To prepare your own oat flour, grind 1 3/4 cups rolled oats in a food processor. Do not use quick-cook oats, as these absorb too much liquid and might produce a gummy cookie.
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