Peanut Butter Cookies - Three Ways

Name: Peanut Butter Cookies - Three Ways
Yield: 12
Ingredients: ½ cup smooth peanut butter; ½ cup gluten-free flour blend or plain flour; ½ cup coconut sugar or desired granulated sugar, or to taste; ½ teaspoon baking powder; ⅓ cup plant-based milk, such as almond, coconut or oat; ½ cup smooth peanut butter; ½ cup gluten-free flour blend or plain flour; ½ cup coconut sugar or desired granulated sugar, or to taste; ½ cup + 2 tablespoons plant-based milk, such as almond, coconut or oat; ¼ cup melted chocolate; ½ teaspoon baking powder; Handful of chocolate chips; ½ cup smooth peanut butter; ½ cup dried fruit, such as sultanas or medjool dates; ½ cup rolled oats

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There's something for everyone here. One basic recipe, three tastes and two different textures!

Peanut Butter Cookies - Three Ways

Rated 5.0 stars by 1 users

Servings

12

Prep Time

10-20 minutes

Author

Centre For Cancer Nutrition

How do you like your cookies? Ok, so they are called biscuits here in Australia. This recipe can be tweaked to adjust taste and texture. Crispy and crunchy plus a chewy smooth version. Your mouth will have something to cheer about.

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Ingredients

Baked Peanut Butter Cookies

½ cup smooth peanut butter
½ cup gluten-free flour blend or plain flour
½ cup coconut sugar or desired granulated sugar, or to taste
½ teaspoon baking powder
⅓ cup plant-based milk, such as almond, coconut or oat

Chocolate Peanut Butter Cookies

½ cup smooth peanut butter
½ cup gluten-free flour blend or plain flour
½ cup coconut sugar or desired granulated sugar, or to taste
½ cup + 2 tablespoons plant-based milk, such as almond, coconut or oat
¼ cup melted chocolate
½ teaspoon baking powder
Handful of chocolate chips

Raw Peanut Butter Cookies

½ cup smooth peanut butter
½ cup dried fruit, such as sultanas or medjool dates
½ cup rolled oats

Directions

Baked Peanut Butter Cookies

Preheat the oven to 180°C. Line a baking tray. Add all the ingredients to a bowl and mix until combined. Scoop parts of the cookie dough into your hands and shape each into a round and flat cookie shape. Place them on the baking tray leaving about 5cm between each cookie. Bake the cookies in the oven for 12-15 minutes until the edges are golden brown. Allow the cookies to cool on the baking tray. Enjoy immediately or store in an airtight container at room temperature. The cookies are best eaten fresh.

Chocolate Peanut Butter Cookies

Follow the same steps as for Baked Peanut Butter Cookies

Raw Peanut Butter Cookies

Add all ingredients to a food processor and process until combined. Remove the blade from the food processor. Scoop parts of the dough into your hands and shape each into a round and flat cookie shape. Enjoy immediately or store in an airtight container at room temperature for up to 1 day or in the fridge for up to 2 weeks.