This recipe for peanut butter oatmeal cookies is incredibly simple. These cookies are dense, sweet, and full of rich peanut butter flavor.
Colorado. We’re new to this colorful state. But there’s no doubt it’s been calling us here all along.
Its irresistible allure, dragging us ever outside. Its breathtaking views. Its valleys and its mountains. Its seemingly infinite supply of sunshine and blue skies. Its washboard backroads and its pristine campsites. We’re still getting to know our new home. Still getting used to the magic. Still in disbelief that we can see Pike’s Peak from our kitchen window.
Colorado doesn’t have time for soft cookies. Soft cookies get busted to bits on the bumpy roads that lead us to unforgettable weekend spots. They’ll melt in the glorious sunshine and get frozen into a shapeless blob when the temperatures drop at night. They’ll be smashed to crumbs after a long hike.
Not these cookies, though. The day after these cookies are baked, they develop a perfect crunchiness. A crunch that’s akin to how I see Colorado. Rugged. Sturdy. Strong. And still so sweet.
These aren’t the peanut butter cookies of my past. They’re not like the ones my grandmas made for us, although those soft, rich cookies will always hold a special place in my heart. Those belong on a Christmas tray, to be enjoyed after dinner and visiting.
These peanut butter cookies are different. These cookies can stand up to anything Colorado throws at them.
When we found out we were chosen to represent Colorado in for Bob’s Red Mills’ 50 States of Cookies, we were beyond excited. Out of countless food bloggers and all fifty of these beautiful states, we get to make a cookie for Colorado? NO. WAY. We get to be involved in a big America-wide cookie party! Is this real life?
I knew our cookies had to be good. Not perfect like a flawless sugar cookie or fluffy like a chocolate chip cookie. But good. Bold, dense, and nutty – just like Colorado. 😏
Bob’s Red Mill’s Gluten-Free Flour works well for several reasons –
- The blend contains tapioca flour and xanthan gum, which guarantees moist, dense cookies.
- The sorghum flour in the blend gives body to the cookie and ensures that they brown perfectly.
- They have a holiday coupon especially for you! Which means you get to save money on spreading holiday cheer. 🎅🎅🎅
I highly recommend that you make these ASAP, during this wonderful season of eating-all-the-good-things. Maybe if you’re feeling friendly you could gift some to your friends or family? If not, that’s cool too. I won’t judge you, but Santa might.
While you’re at it, check out the other amazing cookie recipes from across America. Every blogger has done an amazingly creative job at showcasing their state in cookie form – and that’s something I think we can all appreciate.
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
- Serves: 16
- Calories: 173
- Fat: 9.7 g
- Saturated fat: 4.9 g
- Unsaturated fat: 4.8 g
- Trans fat: 0 g
- Carbohydrates: 21.1 g
- Sugar: 11.2 g
- Sodium: 63.8 mg
- Fiber: 1.9 g
- Protein: 3.5 g
- Cholesterol: 0 g
- ½ cup coconut oil
- ½ cup peanut butter
- 2 flax eggs (2 Tablespoons ground flax, 6 Tablespoons water)
- ¾ cup brown sugar
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1¼ cup gluten free flour (Bob's Red Mill!)
- 1 teaspoon baking soda
- ½ cup chocolate chips, optional for drizzle topping
- Create flax eggs – mix ground flax seed and water in a bowl and let rest 10 minutes, or until gelatinous.
- In a small pan, melt together coconut oil and peanut butter, stirring until well-combined.
- Pour the coconut oil and peanut butter mixture into a large mixing bowl. Set aside and allow to cool for 10 minutes.
- Add flax eggs, brown sugar, cane sugar, and vanilla. Whisk to combine.
- Add oats, flour, and baking soda and mix well.
- Line a baking sheet (or two!) with parchment. Shape the dough into balls about 2 Tablespoons in size and arrange on the baking sheet.
- Cover with foil or cling wrap and refrigerate for 1 hour.
- Preheat the oven to 350º and bake cookies for 25-30 minutes.
- While they are cooling, you'll have time to melt your chocolate. I used a double-boiler to heat chocolate chips over the stove, but you could certainly melt them in the microwave. Once melted, drizzle over top of the cookies and enjoy!