Cocoa nibs optional, but highly recommended!
What you'll need:
• 175g natural crunchy peanut butter (I used Meridian's no salt or sugar added variety)
• 90g coconut oil
• 140g GF self-raising flour (I used Dove's Farm)
• 75g GF oats (Alara Gluten Free Pure Oats)
• 1 egg
• 1 tbls vanilla extract
• 1.5 tsp baking soda (Dove's Farm GF)
• pinch of salt
• cocoa nibs (optional and to taste)
What to do:
The coconut oil should be room temperature, and somewhere in between solid and liquid in terms of consistency. Think of yourself as the Goldilocks of coconut oil consistency.
Combine the light brown sugar, peanut butter, coconut oil, egg, and vanilla extract in a mixing bowl. A handheld mixer on medium for a minute or two should do the trick.
Next, combine the flour, baking soda, and pinch of salt in a separate bowl. Gradually blend this into the wet mixture. Save the oats to mix in last (unless you're going to add cocoa nibs too, in which case, the oats will be second-to-last).
Will you be adding cocoa nibs to your cookies? I had an open pouch from naturya waiting to be used again, so I did half my batch with and half without. If you do want to add cocoa nibs, toss in as many as you'd like. Aim for a similar distribution to chocolate chips in a chocolate chip cookie dough; keep in mind these will not be as sweet though! (If you prefer a sweeter cookie, add in a bit more sugar - 20g or so.)
|A tasty addition.
Roll the cookie dough into balls and place evenly on a cookie sheet.
Bake for about 8 minutes. After removing from the oven, leave the cookies to cool for about 2 minutes on the cookie sheet before removing.
|Cooling on the cookie sheet.
|Half of this batch of GF Peanut Butter Oatmeal cookies had Cocoa Nibs - my favorite half.