Eloisa’s peanut butter and oat cookies

Peanut Butter Cookies2
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Sometimes the simplest recipes are the best and these cookies fit the brief. They are a one-bowl wonder, best enjoyed warm out of the oven but will keep well for a few days (if they last that long!). A great recipe for snacks, picnics or office morning teas, you can boast about how you made them from scratch.

🍴 Makes: 12-16
🕒 Prep: 10 mins  Cook: 12 mins

Ingredients

  • 1 cup of your favourite peanut butter variety – we used crunchy!
  • ½ cup brown sugar
  • 1 egg, beaten
  • ½ cup rolled oats

Directions

  1. Preheat fan-forced oven to 180°C and prepare a baking tray by lining with baking paper
  2. In a medium mixing bowl add the peanut butter, brown sugar, beaten egg and rolled oats, mix all ingredients until combined
  3. Roll cookie mixture into 10-12 balls and place on baking tray approximately 3cms apart. Flatten with the back of a fork
  4. Place in oven and bake for 10-12 minutes until golden. Remove tray and allow cookies to set

Peanut Butter Cookies

Notes

You could use any nut spread including tahini, almond or cashew instead of peanut butter.

Try adding a mashed banana (you may need to add another ½ cup oats).

 

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