Oat Cookies are one of my favourite snacks to bake! They’re so quick easy to whip together, using ingredients that I always have lying around in my cupboard and they cook in no time. Using oats as the base for the cookies adds that healthy carb to the mixture, giving you long-lasting energy throughout the day.
I’ve chosen to use peanut butter as the main ingredient this time, giving the cookies that nutty, yet sweet undertone- perfect for any peanut lovers out there. In the past, I’ve made my oat cookies using bananas as one of the ‘binding’ and semi-liquid ingredients, but I thought I’d change it up and use peanut butter instead. Admitingly, I did use 2 tbsp of peanut butter in that recipe, but it’s definitely an ingredient that can be skipped out of it, as I only used it for a peanut-y undertone.
For anyone who’s allergic to nuts, head over to my choc chip oat cookie recipe for a similar, yet alternative recipe (replacing the peanut butter with bananas). Alternatively, if you’re not a fan of peanut butter, feel free to replace the measurement for this recipe with any other nut butter of your choice- almond butter, cashew butter, hazelnut butter, you name it.
Another main ingredient in my recipe was using a flax egg, this really helps bind the mixture together and it gives your cookies an addition of healthy fats and an omega-3 boost. Whilst the cookies are quite healthy and only use natural sugars such as maple syrup and coconut/cane sugar, they definitely don’t compromise flavour.
Unlike my other (chocolate chip) oat cookie recipe, I’ve chosen to add a new ‘secret’ ingredient into the cookies in the hope that it would make them more dense and fluffy at the same time- and it did! I used Coconut Yoghurt! I love adding coconut yoghurt to so many recipes (both sweet and savoury), to be honest, coconut is my favourite flavour, but I also know how much a bit of yoghurt can help make some recipes more fluffy and perfect on the inside. Feel free to replace the coconut yoghurt with any other yoghurt alternative.
Yield: 12 cookies
Cooking time: 20-25 minutes.
- 2 cups (180g) of rolled oats
- 3 heaped tbsp. coconut sugar *
- 1/4 tsp. baking powder
- 4 heaped tbsp. peanut butter
- 1 flax egg (using 2 tbsp. flax seeds)
- 4 tbsp. maple syrup
- 1/4 cup (~60g) of yoghurt alternative
- 2 tbsp coconut oil
* If you don’t have any Coconut Sugar, feel free to use cane sugar, or any other brown sugar.
- Heat the oven at 180 c (degrees Celsius) and line a baking tray with parchment paper
- Mix all the dry ingredients together in a large bowl. I blended the rolled oats first to form oat flour and then poured them in a bowl to combine the rest of the dry ingredients. Add the coconut sugar and baking powder to the bowl and mix the ingredients together.
- Melt your coconut oil in the microwave until it turns into a liquid consistency (should only be about 1/2 minute).
- Prepare your flax egg by combining 2 tbsp flax seeds and 4-5 tbsp of water. Let it sit for 10 minutes until the mixture combines well.
- Mix all the wet ingredients together in the following order: Maple syrup, melted coconut oil, peanut butter, flax egg, and yoghurt. The order doesn’t matter too much, but I prefer mixing the thinner liquid first, making it easier to then combine the peanut butter into the wet mixture.
- Combine the dry and wet ingredients together and mix well until the ingredients are fully combined.
- Form round balls out of the cookie dough and place them on your baking tray, lightly pressing down on each ball of dough with a fork.
- Slide your baking tray in the oven and cook for approximately 20-25 minutes, or until golden on the surface of the cookies. If your oven tends to heat up too much, make sure to check up on your cookies at 18 minutes, just in case.
- Once your cookies are cooked, remove them from the oven and let them cool down on the baking tray, or transfer to a cooling rack.
If you try these out, make sure to let me know how they turn out and tag me in any of your instagram stories/ recipe recreations! I’d appreciate it if you could follow my blog and drop by my insta as well: nutritionalnatasa.