Peanut Butter-Oats Cookies [Gluten Free Recipe]

Hello Foodies! It's been a while since my last food blog. Well, there's of course been a lot of cooking at home, but nothing really interesting that I can share. Or if anything, I've already shared most of them here.

Anyhow, today I whipped up an experiment that I think turned out well. So here it goes...

Lotsa Oats!

@kennyroy's friends from his Church has kindly given us a few packs of oats recently. In addition, we're still holding a few bags from last time. These are quick cooking white oats, which the kids really do not enjoy for its soggy.

I have to be able to come up with something from these oats, I thought. That is why I came up with the idea of baking some oats cookies.

The last time I baked oats cookies was 3 years ago, which I also shared in this post. That time, I used lots of sugar the cookies turned out too sweet as mentioned in my "self-review". I plan on using a totally different recipe this time.

Gluten Free

First off, I decided to forego the all purpose flour and go for a gluten free recipe.

I used almond powder as substitute to the all purpose flour.

Natural Sweeteners

Unlike my first oat cookies, this recipe does not use any sugar. Instead, I used some pitted dates and agave syrup as sweeteners.

To use, add a small amount of water to hydrate the dates then pulse it in the food processor to make a paste.

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Peanut Butter - Oats Cookies Recipe

Yield: 6 Cookies
Prep Time: 2 Hours
Cooking Time: 10 minutes

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Ingredients:

• 1 cup instant oats
• 1/2 cup almond powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1 egg
• 2 tbsp unsalted melted butter
• crunchy peanut butter
• 6 pcs pitted dates, soaked in water
• 1 tbsp agave syrup

Procedure:

1. Scoop peanut butter and roll into to 6 small balls. Freeze.
2. Place all the dry ingredients in a bowl, then mix.
3. Pulse the dates in the food processor until you get a thick paste.
4. Slowly add the dates paste, agave syrup, beaten egg, and butter to the oat mixture.
5. Mix thoroughly until properly incorporated. Chill the dough for a minimum of 1.5 hours.
6. Preheat the oven to 175 C.
7. Scoop the oats dough and flatten in on your palm. Add the peanut butter ball in the middle and close the dough by rolling it into a ball.
8. If you want a thin cookie, you may opt to flatten the dough.
9. Bake for 10 minutes in the middle rack.

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That's it! Super yummy and chewy oats cookies. For added texture you may add raisins too!

I still have lots of uncooked oats, and perhaps I can make more cookies with it. Hmmm, chocolate oat cookies next time? What do you think?