Eat In: Peanut Butter Oatmeal Cookies in less than 30 minutes!

I’ve been baking these peanut butter oatmeal cookies for a while now, quite simply because they are a quick and easy sweet treat that can be done in half an hour.

I do love cooking but I don’t like complicated cooking. Good, easy, hearty food is what I’m about.

Unfortunately I suffer with IBS and will go through periods where I can’t eat anything with normal flour in.  Therefore flourless recipes like this become a godsend and way of giving in to my sweet tooth.

I am also a huge lover of peanut butter and use it as a secret (or not so secret) ingredient in many recipes. (Try putting a spoonful in your stirfry right at the end – make a hole in the middle, put one or two spoonfuls in, let it melt and soften slightly before mixing in. Yum!)

Preparation will only take around 10 minutes plus 12-15 minutes baking time.

Ingredients  makes 10 cookies

2 sachets of Quaker Oats So Simple Original Porridge Oats

2 eggs

225g Smooth peanut butter

1/2 cup of brown sugar

1tsp vanilla extract

1tsp baking powder

25g dark chocolate (Or any other chocolate/cookie filling you like)

(Splash of milk or greek yoghurt – only if needed)

  1. Preheat oven to 180 degrees.
  2. In a large bowl combine peanut butter, eggs, brown sugar and vanilla extract.  Using a wooden spoon use those muscles and mix the ingredients until they have combined, should only take 2-3 minutes.  Don’t over mix you want the cookies to have texture but be sure the mixture is creamy.
  3. Pour oats and baking powder into bowl and fold in.
  4. With a rolling pin or similar utensil bash your dark chocolate until broken into small pieces and add to mixture.  (At this stage add the splash of milk or greek yoghurt if cookie mixture is too dry and ingredients aren’t sticking together – but don’t make it too wet either)
  5. Spoon cookie mix onto a baking sheet lined with greaseproof paper.  I use two baking sheets so the cookies have space to expand and rise.
  6. Bake in preheated over for 12-15minutes until lightly browned.  Test by checking the cookies are crisped on the outside but slightly squidgy to the touch – they will continue to cook once out of the oven.

Enjoy warm or cold or freeze and save for another time.


5 Comments Add yours

  1. cookiesnchem says:

    This is amazing! I have a major sweet tooth and always need a sweet after dinner. This looks like the best way to quench that need for dessert 🙂 Couldn’t live without PB!
    BTW, I just discovered your blog and absolutely love it. Thank you for sharing such awesome recipes – I can’t wait to try them out!

    Liked by 1 person

    1. kirstg4 says:

      Thank you. I’ve very new to it all but enjoying the world of blogging so far! They’re super easy so try them out and let me know what you think!

      Liked by 1 person

      1. cookiesnchem says:

        Absolutely! It’s gotta be delicious – it contains PB 😉

        Liked by 1 person

      2. kirstg4 says:

        I couldn’t agree more! Get through so much in my house would be devastated if I had a nut allergy!

        Liked by 1 person

      3. cookiesnchem says:

        I swear I go through at LEAST a jar every 3 weeks. I have about two tablespoons a day!

        Liked by 1 person

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