Crunchy on the outside, soft in the centre: satisfying and indulgent gluten free peanut butter cookies made with oats. Naturally sweetened with dates!
Do you know how you can tell whether your hairdresser is any good?
Truly skilled hairdressers NEVER continue snipping at your hair after they have dried it. It’s very frowned upon in the world of hairdressing, apparently. If your hairdresser needs to fix his handy-work, it shows he did not have the skill to cut it properly in the first place. You can guess who told me that. My hairdresser, of course.
I remembered these words of wisdom when I was baking today. You wonder what hairdressing has to do with baking? A lot, actually. Because just like with hair, in baking you need to get it right in the first place. Either your recipe works, or it does not. There’s no fixing in the middle, or at the end. Once the oven door is closed, that’s it. Done. And if you get it wrong, well, you have to suck it up.
I got it so wrong. Twice. And then I got it so right!
I can tell you this much: Peanut Butter Cookies made with buckwheat flour and raisins taste like weird crumbly cardboard. Anyone who can make that combination work, let me know! You are a baking magician and I shall worship you.
Thanks to my stubborn streak, I persevered. I fancied making guilt free, sugar free, gluten free peanut butter cookies that taste so good everyone would be talking about it for weeks. Or at least give me a quick thumbs-up. So the mess I had already made in my kitchen whilst producing the batches that could only be eaten with extra peanut butter on top was worth it.
I found my inspiration in these cookies from Sally’s Baking Addiction. The recipe calls for oats instead of flour and uses so much peanut butter I thought it had to be good.
This being a sugar free blog, I replaced the sugar in the original recipe with the same amount of dates (read more about dates as a suitable sugar substitute here) and also left out the chocolate – a personal preference, I am a bit of a purist when it comes to peanut butter.
The result was just brilliant. These Gluten Free Peanut Butter Cookies are:
- crisp around the edges
- chewy in the centre
- sweet, but not too sweet
- subtly spiced with cinnamon
- a perfect treat with a cup of tea (you) or a glass of milk (them)
Even better, they are super-easy to make and have only 6 ingredients!
Peanut butter has the enviable combination of fibre and protein that fills you up and keeps you feeling full longer, so you end up eating less overall. It contains the powerful antioxidant vitamin E, bone-building magnesium, muscle-friendly potassium and immunity-boosting vitamin B6. Research shows that eating peanuts can decrease your risk of heart disease, diabetes, and other chronic health conditions. On top of that, peanut butter is chock-full of heart-healthy monounsaturated fats. Just make sure the peanut butter you buy does not contain added sugar. The brand I use, Meridian, is also free from salt. Using salted peanut butter would obviously change the taste – but I imagine this could add an interesting touch.
I really hope you’ll give these cookies a try. Let me know how you get on!
Yields Yields 20 cookies
A healthier take on peanut butter cookies
10 minPrep Time
10 minCook Time
20 minTotal Time
3 based on 1 review(s)
- 2/3 cup (58g) old-fashioned rolled oats
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 large egg
- 1 cup (250g) smooth peanut butter
- 7 Medjool dates (90g)
- optional: 1/2 tsp stevia for extra sweetness
- Heat your oven to 180 Celsius and line your baking sheet with parchment paper
- Pit the dates
- In a food processor or with a hand blender, blend the dates with your peanut butter and the egg until smooth and creamy
- Combine your dry ingredients in a bowl and add them to the mixture. Pulse until the oats are evenly distributed in your dough and broken up a little
- Scoop the dough out with a spoon, roll into a little ball and flatten onto a baking sheet. You should bake them in 2 batches
- Bake 9-10 minutes for a soft cookie, 12-13 minutes for a crispy one
- Let the cookies cool for 10 minutes before transferring them onto a wire rack to cool completely. They are very fragile when they first come out of the oven
- These cookies stay fresh in a cookie jar for a week and also freeze well