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

Ingredients

Dry
 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
 

Method

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 175℃.  Pop 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.