The oatmeal and peanut butter cookies are a real treat, crumbly and full of flavor. They are delicious to accompany tea or as a simple snack. Made with peanut butter, they are naturally free from dairy products and by using certified oat flour, they are also gluten-free.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup peanut butter (gluten-free)
- 1 egg
- 1/2 cup erythritol (gluten-free)
- 1 cup oat flour (gluten-free)
- 2 tsp baking powder (gluten-free)
- 1 tbsp orange liqueur (optional)
- 1/4 cup dark chocolate chips (gluten-free)
Tools
- 1 Bowl
- 1 Baking tray
- 1 Spatula
Steps
Pour the peanut butter into a bowl. Add the egg, sugar, and liqueur. Mix well until you get a smooth cream.
Combine the sifted flour with the baking powder and dark chocolate chips.
Knead quickly to form a dough.
Make balls the size of a walnut and place them on a baking tray lined with parchment paper.
Flatten with your hands and bake in a static oven at 350°F for about 15 minutes.Remove from the oven and let cool well before consuming.
Tips
Peanut butter can be smooth or crunchy, or even salted.
Erythritol can be replaced with sugar.
Erythritol can be replaced with sugar.
Erythritol can be replaced with sugar.
Erythritol can be replaced with sugar.
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