Peanut-Butter and Oat Cookies
Ingredients
- 3/4 cup unsalted butter (room temperature)
- 1 cup rolled oats
- 1 cup white spelt flour (or all-purpose flour)
- 2 tbs tapioca or corn starch
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup coconut sugar plus more for sprinkling
- 1/2 cup smooth peanut butter
Preparation
Place the oats and 4 tablespoons of butter in a small saucepan over medium heat and cook until the butter is melted and the oats start to brown. Set aside and allow to cool.
Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl of a stand mixer, beat the remaining butter and sugar until pale and fluffy. Add the peanut-butter and mix until combined
Slowly add the oat and flour mixes on low until just combined. Refrigerate until chilled – about 30 minutes
Preheat oven to 160C and line a baking tray with parchment paper. Shape into heaped tablespoon balls, flatten slightly and place spaced about 3 cm apart on the baking tray. Bake for 10 minutes or until golden.
Allow to cool on trays
