If I had to define my cooking style, I’d call it wholesome rustic. I love simple food made with basic ingredients. Whenever I’m looking at a new recipe, there are a few ingredients that, if listed in the recipe description, will hook me every time: kale, sweet potatoes, squash, walnuts, and you guessed it, peanut butter and oatmeal.
Peanut butter cookies have always been near the top of our family’s most-requested list, but my firmly entrenched Scottishness has me foisting oatmeal-based goodies on my gang whenever possible (apple crisp! date squares! oatmeal muffins!), so these were a no-brainer. I love the traditional peanut butter cookies that you dip in milk, but I think I like these even more (and they’re still good for dipping!). The oatmeal gives them a soft but chewy texture that we really enjoy.
Our hens have slowed in their egg laying, and I refuse to buy eggs from hens I don’t have a personal relationship with, so I had to find a way to make these cookies without. I’ve adapted the original recipe slightly over the years, and this final tweak not only reduces the fat and cholesterol, but it adds even more fiber without sacrificing that amazing texture. How? Chia seeds, my friend.
When mixed with water, chia seeds make an egg-like gel that works wonderfully as a binding agent. I prefer to grind them so they disappear into whatever I’m baking, and my old, cracked coffee grinder does a bang up job of that. I grind a bunch all at once and keep a jar in the pantry specifically for baking.
For every egg you’re replacing, just stir one tablespoon of ground chia into three tablespoons of water, let sit for a few minutes, and voila, gelatinous grey goo! I know it looks disgusting, but these babies are full of omega 3s, calcium, protein, and fiber, so cut them some slack, will ya?
Made with sprouted spelt flour (I love Anita’s) and rolled oats, these cookies are packed full of whole grain goodness, so you may be tempted to eat them for breakfast. I wouldn’t know from experience, mind you, just sayin’.
Peanut Butter Oatmeal Cookies
The perfect chewy peanut butter cookie. Whole grain and vegan.
- 1 cup non-hydrogenated margarine (I use Earth Balance)
- 1 cup brown sugar (packed)
- 3/4 cup white sugar
- 1 cup peanut butter (crunchy or smooth)
- 2 tbsp ground chia seeds (mixed with...)
- 6 tbsp water (can sub 2 tbsp ground flax with 5 tbsp water)
- 1 1/2 cups flour (sprouted spelt, unbleached, or a combination)
- 1 cup rolled oats
- 2 1/4 tsps baking soda
- 1 tsp salt
Preheat oven to 350 degrees.
Cream margarine until smooth. Add sugars, peanut butter, and chia mix, one at a time, creaming to combine after each addition. Scrape bowl and mix again until uniform. Add remaining ingredients all at once, and mix until just combined.
Drop dough onto baking sheet (use parchment, if desired). Bake for about 13 minutes, until lightly golden. (Start checking after 10 minutes, may take as long as 15.) Do not over bake.
Let cool on pan for 3 minutes before removing to cooling rack.
These are the perfect pairing for a hot drink and a cozy spot by the fire. Carbo-loading to make it through the winter is a thing, you guys, I’m serious.