Thanks to The Non-Dairy Queen for this addictive oatmeal peanut butter cookies recipe:
So, this is a recipe that I have been making for years. I have not had them for quite some time due to the fact that I did not know that I could bake with Earth Balance in the tubs. Although, now I am not so sure I want to have that kind of information. Don’t get me wrong…these cookies are good! They are so good that our friend, Jim, has renamed them from peanut butter oatmeal cookies to “Crack Cookies”. They are so good that when I made them a couple of weeks ago for an after lunch treat, the plate was almost eaten! The recipe is from Allrecipes.com and you should make them, but you have been warned!
(adapted from Allrecipes)
Special Diet Notes: Oatmeal Peanut Butter Cookies
By ingredients, this recipe is dairy-free / non-dairy, nut-free, optionally soy-free, and vegetarian.
For peanut-free oatmeal cookies, you can substitute sunflower seed butter for the peanut butter. But note that the cookies might have a slight greenish hue due to the reaction of sunflower seeds with baking soda.
For egg-free and vegan oatmeal peanut butter cookies, see my Egg Substitution Guide.
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup dairy-free buttery spread or sticks (like Earth Balance)
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a mixing bowl, cream the ½ cup buttery spread or sticks, ½ cup peanut butter, white sugar, brown sugar, and vanilla with a mixer. Add the egg and beat well.
- Add the dry ingredients to the creamed mixture and stir until combined. Add the oatmeal and stir until combined.
- Drop the dough by teaspoons onto your prepared baking sheets, and press each mound down to form ¼-inch thick cookies.
- Bake for 10 minutes, or until cookies are a light brown.