These soft and chewy peanut butter cookies, with that classic crosshatch pattern on top, are the perfect healthier treat to have on hand during the week. Full of oats, flaxseeds, and peanut butter, they are also great for breakfast on the go.
Add the peanut butter, coconut sugar, maple syrup, coconut oil, flax eggs, and vanilla extract into a large mixing bowl. Whisk vigorously to get as much air into the mixture as possible.
Add the oat flour, baking powder, baking soda, and salt. Mix until well combined. The dough should be thick and sticky.
Using a 2 Tbsp. ice cream scoop, scoop and drop cookie dough balls onto a baking sheet lined with parchment paper. Allow enough space in between the cookies (they will spread slightly). I usually use 2 baking sheets with 8 cookies on each of them. Using a fork, press down slightly to flatten cookies. Turn the fork and press down on the cookie to create a crisscross pattern on top.
Bake the cookies at 350°F (175°C) until slightly golden brown around the edges, 10-11 minutes. (The cookies will be soft when you take them out of the oven, but they will firm up as they cool). Allow the cookies to cool on the baking sheet for 10 minutes.
*2 Tbsp. (14 g) flaxseed meal + 5 Tbsp. (75 ml) water. Whisk and let the mixture sit for 10 minutes. Then use as instructed.
**I make my own oat flour by grinding rolled oats in a Vitamix. A cup of rolled oats will yield approximately 1 cup of oat flour.