Peanut Butter Oatmeal Cookies (gluten-free) (Colorado)
Peanut Butter Oatmeal Cookies (gluten-free) (Colorado)
Peanut Butter Oatmeal Cookies (gluten-free) (Colorado)
This recipe for peanut butter oatmeal cookies is incredibly simple. These cookies are dense, sweet and full of rich peanut butter flavor. Colorado doesn’t have time for soft cookies. Soft cookies get busted to bits on the bumpy roads that lead us to unforgettable weekend spots. They’ll melt in the glorious sunshine and get frozen into a shapeless blob when the temperatures drop at night. They’ll be smashed to crumbs after a long hike. Not these cookies, though. The day after these cookies are baked, they develop a perfect crunchiness. A crunch that’s akin to how I see Colorado. Rugged. Sturdy. Strong. And still so sweet.
Check out all our United States of Cookies recipes here. Recipe courtesy of Jordan from The Fitchen.
1/2 cup
Chocolate Chips
optional for drizzle topping
Instructions
Create flax eggs: mix ground flaxseed and water in a bowl and let rest 10 minutes, or until gelatinous.
In a small pan over medium-low heat, melt together coconut oil and peanut butter, stirring until well-combined.
Pour the coconut oil and peanut butter mixture into a large mixing bowl. Set aside and allow to cool for 10 minutes.
Add flax eggs, brown sugar, cane sugar and vanilla. Whisk to combine. Add oats, flour and baking soda and mix well.
Line a baking sheet (or two!) with parchment. Shape the dough into balls about 2 tablespoons in size and arrange on the baking sheet. Cover with foil or cling wrap and refrigerate for 1 hour.
Preheat the oven to 350ºF and bake cookies for 25-30 minutes on middle rack.
While they are cooling, you'll have time to melt your chocolate. I used a double boiler to heat chocolate chips over the stove, but you could certainly melt them in the microwave. Once melted, drizzle over top of the cookies and enjoy!
