Ingredients

The following ingredients have 4 Servings
  • 1 cup gluten free rolled oats
  • ¼ cup gluten free oat flour – if using homemade oat flour, make sure it’s finely ground (not coarse)*
  • 2 tablespoons golden ground flaxseed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons melted coconut oil
  • ¼ cup + 2 tablespoons unsalted, natural creamy peanut butter (try homemade peanut butter)
  • 3 tablespoons pure maple syrup
  • 3 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup peanuts, finely chopped

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  • In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, cinnamon and salt.
  • In a medium bowl, whisk together the wet ingredients: coconut oil, peanut butter, maple syrup, coconut sugar and vanilla.
  • Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in peanuts.
  • Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness. Cookies won’t spread.
  • Bake for 12-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing to cool for 10 minutes. Then, transfer cookies directly onto the rack to continue cooling completely before storing. Enjoy!