This hearty oatmeal peanut butter cookie is a delicious treat that you can make when you need a quick sweet fix! Made with oats, peanut butter, and a touch of maple syrup, this cookie is gluten-free and vegan.
Hello, hello! It has been a bit longer than usual, as our little girl was born on October 18th!
Her arrival was eagerly anticipated, so we are all very happy she's here and that she's healthy. After months of deliberation, we named her Mckaela Lux or 'Miki' for short.
I have to say I am SO happy to be through this pregnancy, as it was a doozy. I'm also happy to be back here with a new recipe!
Oatmeal cookie love
I've been lapping up the oats more than usual lately, as they are one of the top foods for increasing breast milk.
I initially made this cookie for my hubby, but my son Sam and I have grown to love it just as much.
It has a combination of oat flour and oats as the base, along with additions of peanut butter for protein and a little maple syrup for sweetness.
I also enjoy adding in a few dashes of cinnamon, though that's optional.
I like taking this recipe and multiplying it by three, making each of us a large cookie that serves as a mid-day snack for the boys and pre-gym fuel for moi.
I am slowly getting back into the gym, though it has been the greatest struggle this time around! Sore muscles, sore....everything. 🙂
Other single serve peanut butter treats you might like:
Oatmeal Peanut Butter Cookie for One
- 2 Tbsp oat flour
- 2 Tbsp oats
- pinch baking soda
- pinch sea salt
- 1 Tbsp peanut butter
- 1 tsp coconut oil melted
- 2 tsp maple syrup
- 2 tsp water
- ¼ tsp vanilla
- chocolate chips as desired
- Preheat the oven to 350 degrees.
- Mix everything until well combined.
- Form cookie on a parchment paper-lined baking sheet.
- Bake for 10 minutes or lightly golden.
- Cool on the baking sheet for about 5 minutes to help hold shape.
If using chocolate chips, this is a great brand that's sweetened with coconut sugar!