There are cookies you have an excuse to make (for holidays, parties, birthdays etc) and there are cookies you make an excuse to bake. These Maple Peanut Butter cookies are the latter. These cookies are ones that hang out in our kitchen all year around, and there need no guilt to go along with that. They are made with a few simple ingredients including peanut butter, maple syrup, oat flour, and pure Rodelle vanilla.
I’ve said this before and I’ll say it again. Some of the best recipes are those that you most often have all of the ingredients already on hand in your kitchen. Of course, peanut butter and maple syrup are always hanging out in our cupboards but I also try and keep a good supply of vanilla and vanilla beans. While vanilla extract does the job well in these cookies vanilla beans really take them over the top. You can buy vanilla extract and vanilla beans in bulk on RodelleKitchen.com.
Check out more cookie recipes that use vanilla on the Rodelle website here.
For the oat flour in this recipe you can find it in the flour isle or you can make it at home. If you pulse rolled oats in your blender or food processor until it becomes a coarse flour, you are good to go!
Make an excuse to bake these this cookies then you’ll understand why they’re a sweet staple in our kitchen!
A refined sugar-free peanut butter cookie that still tastes like a real treat!
- 1/2 cup butter
- 1/4 cup brown sugar
- 1/4 cup pure cane sugar or maple sugar
- 1 egg
- 2 tablespoons maple syrup
- 1 cup creamy peanut butter
- 1 vanilla bean, seeded or 1/2 teaspoon vanilla extract (I use Rodelle)
- 1 1/3 cups oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Cream together the sugar and butter. Add in the egg then and mix until incorporated. Add maple syrup, peanut butter, vanilla bean seeds.
In a separate bowl mix together the oat flour, baking soda and salt.
Mix the dry ingredients into the wet, just until incorporated. Don't over mix.
Bake at 350 for 10-12 minutes