PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They're also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.
Provided by Deryn
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
- To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
- Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
- Add the peanut butter, almond milk and maple syrup and mix until smooth.
- Add the rest of the ingredients and mix into a thick, sticky dough.
- Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
- Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 212 calories, Fat 8 g, Carbohydrate 30 g, Protein 7 g
THE BEST PEANUT BUTTER-OATMEAL COOKIES
Make and share this The Best Peanut Butter-Oatmeal Cookies recipe from Food.com.
Provided by tamibic
Categories Dessert
Time 17m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In large bowl mix the butter, shortning, sugars and peanut butter.
- Add eggs one at a time.
- Blend flour, soda and salt then add to sugar mixture.
- Then add oats.
- Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.
Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 4.8, Cholesterol 25.7, Sodium 293.8, Carbohydrate 25.6, Fiber 1.2, Sugar 16.2, Protein 4.5
PEANUT BUTTER OATMEAL COOKIES
Peanut butter oatmeal cookies made with just 10 ingredients and one bowl. These cookies are healthier than most -- gluten-free, made without butter or oil and only about 100 calories per cookie!
Provided by Brittany Mullins
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven: Preheat oven to 375°F.
- Mix ingredients: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine and then gently stir in chocolate chips and shredded coconut. Refrigerate dough for 5-10 minutes.
- Form cookies: Using a tablespoon, make heaping 1-inch dough balls and place on parchment lined baking sheet. Press each cookie down lightly before baking.
- Bake: Bake for 10 minutes, until edges are lightly browned.
- Let cool: Remove and let cool on baking sheet for 4-5 minutes, then cool on a wire rack.
Nutrition Facts : ServingSize 1, Calories 102 kcal, Sugar 7 g, Fat 6 g, Carbohydrate 10 g, Fiber 1 g, Protein 3 g
BAKED PEANUT BUTTER TOFU
Found this online a couple of years ago and it is probably my most made tofu recipe. Easy to prepare and delicious. Once you've made this, you can adjust individual ingredients to your liking. I sometimes add just a little more peanut butter. (Preparation time includes marinading time)
Provided by busyozmum
Categories Vegan
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Press as much moisture out of the block of tofu as you can.
- Mix all other ingredients in a shallow baking dish.
- If your marinade ingredients are not blending well together, try warming them just a little in the microwave. This will soften the peanut butter a bit and they should all blend well together.
- Cut tofu into approx 1/4 inch (1 cm) slices.
- Lay the tofu slices into the marinade and carefully turn to coat all pieces evenly.
- Place into fridge to marinade for at least 1 hour.
- bake at 180C (350F) for 25-30 minutes.
Nutrition Facts : Calories 314.4, Fat 22.7, SaturatedFat 4.2, Sodium 1160, Carbohydrate 11.9, Fiber 3, Sugar 5.2, Protein 21.2
TOFU PEANUT BUTTER OATMEAL COOKIES
Make and share this Tofu Peanut Butter Oatmeal Cookies recipe from Food.com.
Provided by Bruins Fan
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- In a large bowl, cream Tofu, peanut butter, brown sugar and vanilla.
- Add flour, baking powder, oats and stir thoroughly.
- Drop onto cookie sheet 2 inches apart.
- Bake at 350 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 102.6, Fat 2.6, SaturatedFat 0.5, Sodium 68.8, Carbohydrate 17.5, Fiber 0.9, Sugar 9.4, Protein 2.9
BAKED CRISPY PEANUT TOFU
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy - like a cast iron skillet or books - on top to press out the moisture. Press for about 15-20 minutes.
- In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
- Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
- Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
- Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
- Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
- At this point it's ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
Nutrition Facts : ServingSize 1 portions, Calories 275 kcal, Carbohydrate 24.5 g, Protein 16.6 g, Fat 14.1 g, SaturatedFat 2.6 g, Sodium 1356 mg, Fiber 2 g, Sugar 11.2 g, UnsaturatedFat 7.56 g
VEGAN OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
Make and share this Vegan Oatmeal Peanut Butter Chocolate Chip Cookies recipe from Food.com.
Provided by dionysaki
Categories Drop Cookies
Time 35m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.
- In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 - 5 minutes.
- In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.
- Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.
Nutrition Facts : Calories 398, Fat 20, SaturatedFat 4.8, Sodium 341.3, Carbohydrate 50.5, Fiber 4.7, Sugar 29.7, Protein 9.5
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- In a medium bowl, combine all of the dry ingredients: rolled oats, flour, baking soda and salt. Stir to combine and set aside.
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- If your block of tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
- Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
- In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for heat, or tamari for saltiness.
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- In the bowl of an electric mixer, beat 1 cup peanut butter with 2/3 cup maple syrup and vanilla until smooth. Beat in the egg until well combined. Add the oats and baking soda and beat on low speed until just combined. Fold in chocolate chips.
- Using a cookie scoop, drop heaping tablespoon sized portions of dough a few inches apart on the prepared baking sheets. Flatten the top of each scoop of dough with the top of your hand.
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