So it’s been a fair while since I’ve put up a new post. I’ve been flat out making my first ever quilt (will put up a post about the process and finished product once completed), so experimental cooking has been put on the backburner for a while.
I found the original recipe for these biscuits on Pinterest (link here: http://fitness.popsugar.com.au/Recipe-Gluten-Free-Peanut-Butter-Cookies-31100053), however I’ve changed the method a bit, because creaming anything was just too much work the day I tried this recipe! They turned out delicious and crisp on the outside with a soft centre, and are actually quite healthy because they contain no refined flour or white sugar and are packed with peanut butter and oats – yum! I’ll admit, the first time I made these cookies I pretty much ate about 10 of them when they came out of the oven. Yeah…not so healthy if you eat that many!!
These would be perfect for kids to make as they only take approximately 15 minutes to prep and cook and are super easy. So give them a go…you won’t regret it and will probably want to make another batch straight away!!
1 cup peanut butter (organic or supermarket brand)
1 cup brown sugar
1 tsp bicarbonate soda
2 cups rolled oats
1. Preheat oven to 180 degrees celcius and line a couple of biscuit trays with baking paper.
2. Add peanut butter and brown sugar to bowl and microwave for 1 minute until soft.
3. Whisk in eggs to the peanut butter/brown sugar mix.
4. Stir in baking soda and oats until combined.
5. Roll tabelspoons of mixture into balls and slightly flatten on tray. Bake for 10-12 minutes or until the edges start turning golden brown.
Makes approximately 30 biscuits.
Store in an airtight container for up to one week.