SALTED PEANUT & OAT COOKIES
Chewy, peanut-forward oat cookies that pair perfectly with a glass of milk. These are simple to make, adaptable to be vegan, and stay soft and chewy when baked correctly.
Ingredients
-
60
g
vegan or regular butter -
60
g
smooth peanut butter -
75
g
light brown soft sugar -
100
g
maple syrup -
80
g
plain flour -
140
g
porridge oats -
1
tsp
ground cinnamon -
1/2
tsp
baking powder -
50
g
salted peanuts
roughly chopped
Instructions
-
Preheat the oven to 160°C fan (350°F/gas 4).
-
In a mixing bowl, combine the butter, peanut butter and light brown sugar. Beat until the mixture is creamy and lighter in colour — an electric whisk speeds this up. Add the maple syrup and mix until incorporated.
-
Add the flour, porridge oats, cinnamon and baking powder. Fold everything together gently until just combined. Stir through most of the chopped peanuts, reserving a few to sprinkle on top.
-
With lightly oiled hands roll the mixture into 10–12 balls. Place them on a lined baking tray (or between two trays to keep their shape) and press each ball down slightly with your palm. Bake for 15–20 minutes, until the edges are just turning golden. The cookies will be soft when they come out but will set as they cool — avoid overbaking if you prefer chewy cookies. Allow them to cool completely before serving.
If you enjoy vegan treats, consider trying a spiced parsnip cake next.