These peanut butter cookies taste just like the classic! They are crisp on the outside and chewy on the inside. Light and buttery texture. Best part is...they are gluten-free and oil-free! I love the addition of the coconut, gives them such a great texture and chewiness! Made with super filling ingredients and packed with protein! A perfect treat to fuel a workout or a long day!
Ingredients:
- 1.5 cups whole oats
- 1/2 cup oat flour (or other GF flour)
- 1/2 cup almond flour
- 1 cup unsweetened flaked coconut
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup natural peanut butter
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut sugar (or packed brown sugar)
- 1/4 cup maple syrup
- 2 flax eggs (2 tbs ground flax seeds, 5 tbs water. Set in fridge for 5 minutes)
Directions:
- Preheat oven to 350 degrees
- In a large bowl, combine the oats, oat flour, almond flour, coconut, baking powder, baking soda, and cinnamon
- In a smaller bowl, mix the peanut butter, vanilla, applesauce, sugar, maple syrup, and flax eggs. The mixture should resemble a thick caramel
- Add the wet ingredients into the dry and fold together. Such a good arm workout!
- Line a baking tray with parchment paper and scoop about 1 tablespoon of the batter per cookie. Form into the shape you want your cookies to be because they will not spread out
- Bake for 10-15 minutes. The cookies should be golden brown and crisp on the outside
- Let cool on the tray for 5 minutes then transfer to a wire rack to cool completley
- Enjoy!
