I know you are looking for some oil-free recipes to satisfy your sweet tooth. So, after hearing from many of you for an oil-free cookie recipe, I have developed a few recipes. We’ll start with this one: Oatmeal Peanut Butter Cookies! *Note: These are oil-free, not fat-free. I’m not bringing back the early 90′s Snackwells craze. Once was enough for that!
These cookies are sweet but also satisfying, with wholesome rolled oats, and a nutty/sweet marriage of peanut butter (and of course nut butters can be substituted) and raisins. For an oil-free cookie, they also stay nicely crisp on the outside (as many oil-free cookies are more like mini-muffins). In fact, I don’t think anyone would ever guess that these are oil-free… they taste THAT good!
I decided to playfully put a couple of cookies each in a parchment paper cone tied with ribbons. I thought this would be fun for a birthday party or if you are hosting a playdate. Gives the kiddos their own “special” serving (and sidesteps communal food sharing, which germophobe parents will appreciate)!
I’ve made several batches of these (lucky girls and hubby!), and they come out terrific each time. Sometimes I’ll add a sprinkle of chocolate chips – and sometimes I’ll scoop half the batch without chips and then add just a few for the remaining half-batch. That way we can choose the chocolate or not (uh, I know what I’m choosing). In these photos, the cone of cookies on top has NO chips, the one on bottom has a few chips… can you see? If you are sticking with the no-oil philosophy, just skip the chips. You will still love them, trust me!
Maybe you need a closer look at those chips.
Okay, fine. I needed to see that close-up!
Oil-Free Oatmeal PB Chocolate Chip Cookies (gluten-free option, soy-free, oil-free) (RECIpage link here)
1/2 cup oat flour (use certified gluten-free for that option)
1 1/2 cups rolled oats (use certified gluten-free for that option)
1/2 cup almond meal (see note for nut-free option)
3 tbsp coconut sugar (can use date sugar, or sucanat, etc)
1 1/4 tsp baking powder
1/4 tsp salt (*see note)
1/4 tsp (rounded) cinnamon
1/3 cup chunky peanut butter (or almond butter or other nut butter, see note and nut-free option)
1/3 cup pure maple syrup
2 tbsp plain non-dairy milk
2 tbsp flax meal
1 tsp pure vanilla extract
1/4 cup raisins
2-3 tbsp non-dairy chocolate chips (optional)
Preheat oven to 350. You can use a bowl and spoon and stir by hand, or use a mixer. If using a mixer, first combine the peanut butter, maple syrup, milk, flax meal, and vanilla in the mixer bowl fitted with the paddle attachment. Mix on low speed for a couple of minutes until creamy (if mixing by hand, simply combine all these ingredients in a bowl and set aside). Then, combine the oat flour, rolled oats, almond meal, coconut sugar, baking powder, salt, cinnamon in a bowl and stir through. Add raisins (and chocolate chips if using) and stir through again. If using a mixer, add this dry mixture to the wet on a low speed until just nicely incorporated. If mixing by hand, simply add the wet mixture to the dry, working through until well combined. Take spoonfuls of the mixture (about 1 1/2 tbsp) and place on a baking sheet lined with parchment. Bake for 12 minutes (not longer, they can scorch on bottom). Remove from oven, transfer to a cooling rack to cool. Take a nibble… mmmm. Repeat. Try to share.
Makes 13-14 nibbly, scrumpdillylicious cookies!
Note: Some peanut butters and almond butters contain salt – even natural brands. If you have a brand with salt, then do not add the salt called for in the dry ingredients, omit or your cookies will be just a touch too salty! You can also try substituting sunflower butter (unsalted) as a nut-free alternative.
Nut-Free Option: To make these nut-free, substitute sunflower butter for the peanut/almond butter. Then, for the 1/2 almond meal, substitute with 1/4 cup of oat flour (in addition to the 1/2 cup oat flour already in ingredients) with 1/4 cup of unsweetened shredded coconut. IF you cannot consume coconut, then use hemp seeds (coconut gives better flavor/texture). Sunflower butter has some natural bitterness that nut butters do not have, so to compensate for this flavor differential, ALSO increase cinnamon to 1 tsp, and the vanilla to 2 tsp. It will add some extra natural sweetness that helps the overall flavor. (You can also add another 1-2 tsp of maple syrup or coconut sugar to bump up the sweetness if you like, taste test the batter and judge as brands of sunflower butter can vary.)
Before I leave, I want to thank those of you that have contributed glowing reviews on amazon. It really helps. I’m always excited to see new (happy!) reviews, so if you have been loving LTEV, please consider sharing a few good words about it - or my other books! Thank you.
My next post will be for the Plant-Powered Kids Series. You can subscribe to my blog here.
Finally, my friend and fellow vegan cookbook author Ricki Heller has reviewed LTEV on her blog. She tells a little story of how we met, and shares the recipe for my “Cocoa Goji Granola”. Plus, there’s still time to enter the giveaway she is hosting – chance to win a copy of LTEV! And, check out the fabulous recipes on her Wellness Weekend!
ENJOY those COOKIES! :D