Things have been a little quiet around here; I’ve returned from a wonderful little vacation, where I, unfortunately, could not keep up with posting on here like I’d intended.
As it is with most vacations these days, we tried to fit too many activities into too few days, but we did manage to have an amazing time being inspired by wonderful discoveries and connecting with friends and family.
I returned home motivated, a little changed in a way only travel can change one, and surprisingly refreshed; also, I must have taken over a thousand photos, which I’m very excited to share with you, but before I do that, let’s make some cookies!
I wanted to make these peanut butter cookies with oat flour for the plane ride but I ran out of time; I didn’t get to pack food for this trip, instead I had a bagel while waiting in transit and slept on the ride, I had an early lunch when we got to Paris.
These however, are the sort of cookies you bring along for a long plane ride. Peanut butter makes them a much more substantial and filling cookie.
I experimented with oat flour here for texture and fibre and also to keep them gluten free. It has sweet, nutty and salty flavours that play well together, and the smell when they’re baking is just divine.
It feels good to be (hopefully) back to regular posts, now that temperatures have cooled I’m also looking forwarding to getting back to the kitchen to kick things up again. I think these cookies are a great simple way to start – they’re easy to make and perfect for customizations.
We’ve been making them quite a bit lately; sometimes we use chunky peanut butter instead of smooth and toss in some bittersweet chocolate chips to add more crunch, we’ve added chopped salted peanuts too when we wanted it extra nutty.
We have a few gloomy days in the forecast and I’d love to grab a plateful of these cookies, pour myself some milk or make tea and find a good book and a cosy spot and while away a good rainy afternoon.
- 1/4 cup natural peanut butter (preferably unsalted)
- 2 tablespoons Grade B maple syrup
- 1 tablespoon refined coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup oat flour
- 1/8 - 1/4 teaspoon coarse sea salt (omit if using salted peanut butter), plus more for sprinkling
- Preheat the oven to 325°F, and line a large baking sheet with parchment paper
- Stir peanut butter, maple syrup, coconut oil and vanilla extract together in a mixing bowl
- Add oat flour and salt, and mix until well combined
- Shape dough into balls and place on baking sheet, flatten them using the back of a fork in a crisscross pattern and space them about 2 inches apart
- Bake for 5 – 7 minutes or until barely browned, then remove from oven and let them cool slightly on baking sheet before transferring them to a wire rack to cool completely
- Keep leftover cookies in an airtight container at room temperature for up to 4 days.
- For soft chewy cookies bake for no more than 5 minutes, and bake for up to 7 minutes for firm crumbly cookies