Eggless Peanut-Butter & Oatmeal Cookies (Whole Wheat)

I was seriously thinking how to utilise the bottle of peanut butter (other than spreading it on bread) that has been sitting at my pantry for some time, so I thought why not incorporate it into the cookies! These cookies have a delightful crunchy texture, and the oatmeal gives a full-bodies flavour, I even added some almond for additional bite. They are on the small side because when made large, they are extremely delicate.

Dietary: Vegetarian, Vegan.
Make About 2 Dozens

 3/4 cup or 100g whole wheat pastry flour
 1 tsp baking soda
 1/4 tsp cinnamon (optional)
 1/2 cup white sugar 
 1/2 cup brown sugar
 1/2 cup or 90g peanut butter

 1 cup or 110g unsalted butter, cut into small piece, room temperature
 1/2 tsp salt 
 1 tsp vanilla extract
 1 Tbsp non-diary milk

 3 Tbsp almond, chopped (or any nuts)
 1/2 cup quick-cooking oats
1. In a food processor, pulse the oats until well ground but not powdered.
2. Sift or mix well all dry ingredients.
3. Preheat the oven to 175
4. In another mixing bowl, cream together sugar, peanut butter, butter and salt until smooth. Add in vanilla essence, milk and water, and continue to beat until well-combined. Add almond.
5. Fold in the mixed flour and beat until well-combined. Using a spatula, stir in the oats. Mix until it becomes cookie dough. The dough might be a bit wet, but no worries about it.
6. Shape cookie dough into balls using hands or a small ice cream scope, simply drop dough onto prepared baking tray. Flatten the dough and ensure enough space in between cookies.
7. Using a oven thermometer, ensure it is at the right temperature 175Pop the dough into the oven for about 10-13 minutes or until dark golden brown and feel relatively firm to the touch. 
8. Cool on wire rack, and store in air tight container. 

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