A healthier treat, these peanut butter oatmeal cookies are low in refined sugar, contain no refined oils and are full of fiber and peanut-y flavour. The consistency of your peanut butter matters in this recipe; if your natural peanut butter is on the dry side (not easily scooped or poured) you should add 1-2 tablespoon of vegetable oil to the wet ingredients to retain moisture in the final cookie.
Preheat the oven to 375'F and line a medium sized baking tray with parchment paper.
In a large bowl, combine the peanut butter, maple syrup, sugar, vanilla and almond milk. Beat on high for about 1 minute.
Using a cookie scoop, portion the dough into 12 balls and place onto the prepared baking tray. Gently press each cookie with the palm of your hand to ½" thick. Then, press the tines of a fork on top of each cookie to create that quintessential peanut butter cookie look.
Bake in the preheated oven for 15-17 minutes or until the edges are golden. Remove from oven and let cool.
This recipe can also be doubled. Cookies will last covered at room temperature for several days. Almond butter will also work in this recipe. For a school-safe version, almond butter or seed butter can be used, however check with your child's particular school in advance to clarify acceptable ingredients for lunch boxes.
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