Quite the boasting title, ‘eh! Hopefully you’ll like this recipe as much as I do!
Okay, so this started out with Bre making her lunch for work and wanting a peanut butter/strawberry jam sandwich. She opened the jar of my homemade peanut butter and found it quite solid. Seems I still had a jar from the very first batch I did oh-so long ago that wasn’t quite spreadable. So I figured with the Fae Day coming up, I might as well make peanut butter cookies. Of course, I can’t just look up any recipe and make them. No, I don’t like white flour and I don’t have all-purpose flour. All I had was whole wheat flour which makes cookies more like bread. So onto the Cook’s Thesaurus where I go to find all my substitutions for baking, and discovered that oatmeal flour is a great substitution in cookies! AND to make it… all you do is toss instant oats into a blender/processor until its a flour consistency! How easy is that?! You better believe I’m trying it in my bread mix next!
Oh right… back to the cookies. Here’s the recipe:
- 2 cups oat flour
- 1 cup graham crackers (make sure you have vegan crackers)
- 1/2 cup brown sugar (I have used honey, agave and maple syrup instead of the brown sugar with great results)
- 1/3 cup oil (I use grapeseed, safflower or other like light oils)
- 1 teaspoon baking soda
- 1 cup homemade peanut butter
- 1/2 cup almond milk
- Pre-heat oven 350F.
- Toss all the ingredients into a food processor and mix until well blended.
- Roll dough into balls (its a bit crumbly so you can add margarine or more oil if you like a softer cookie)
- Place balls on an un-greased cookie sheet.
- Flatten balls with a fork making a criss-cross design.
- Bake for 10 – 15 minutes.
In my particular baking escapade, I added a brownie mix to the top of the cookies and baked for longer! YUM!