Peanut Butter Oatmeal Cookies
Preparation time: 15mins // Makes approx. 20 cookies
- ½ cup unbleached self-raising flour
- ½ cup unbleached plain flour
- 1 ½ cup rolled oats (oatmeal)
- ¼ cup almond meal
- ¾ cup brown sugar
- 100g (3.5oz) smooth peanut butter
- ¼ cup hot water
- 2 tbs maple syrup
- ½ tsp bi-carbonate soda
- 2 tbs warm water (extra)
Pre-heat the oven to 180°C/356°F
Line two baking trays with grease proof baking paper and set aside.
Combine the dry ingredients well in a large bowl, using your fingers if necessary to break up the brown sugar to insure there are no lumps.
In a small bowl add the peanut butter, maple syrup and about half the hot water, whisk the peanut butter and syrup with the water, adding more water when necessary until the mixture is smooth and resembles a thick syrup; you may need more or less than the ¼ cup of water so add it gradually.
In a small jug mix the bi-carbonate soda with the 2 tbs of warm water until it has dissolved, add to the peanut butter mixture and stir through.
Add the peanut butter and maple syrup mixture to the dry ingredients and combine well, the cookie dough should be soft, moist and a little sticky; you can add a little extra maple syrup if you feel it is too dry.
Roll about 1 small tablespoon of mixture into a ball and place on the prepared baking tray. Lightly press each cookie down carefully with the back of a fork.
Place in the pre-heated oven and bake for 8-12 minutes; watch them carefully and remove from the oven just as they start to very lightly golden.
Allow them to rest on the baking tray for 5 minutes before placing on a wire rack to cool.
Perfect for morning or afternoon tea, as a snack or in your lunch box… enjoy!!