Peanut butter cookies with maple syrup and oats

Peanut butter cookies with maple syrup, egg and gluten-free oats, made without flour or refined sugar and baked in 25 minutes. Low FODMAP, a snack with 9 g of protein per portion.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 12 min
• Total time: 27 min
• Calories: 231 kcal per serving
• Protein: 9 g
• Fat: 16 g
• Carbs: 16 g

Ingredients

• 200g peanut butter
• 60g maple syrup
• 1 egg
• 60g gluten-free oats
• 30g unsalted peanuts
• 1/2 tsp bicarbonate of soda
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper.
2. Stir the peanut butter, maple syrup and egg together until smooth.
3. Stir in the oats, bicarbonate of soda and salt, and roughly chop the peanuts.
4. With damp hands, shape 24 balls, place them on the tray, flatten them with a fork and sprinkle the chopped peanuts on top.
5. Bake the cookies at 180 °C for 10 to 12 min until the edges are golden brown.
6. Leave them on the tray for 10 min to firm up, as they are still soft while warm. This makes about 24 cookies (3 per portion). They keep for 2 to 3 weeks in an airtight tin somewhere cool and dry.

Good to know

These cookies don’t need any flour: peanut butter and egg hold them together, and the oats give them bite. They’re ready in 25 minutes and taste of peanut with a hint of caramel from the maple syrup. The fork pattern is the American classic.

Swaps

Peanut butter → almond butter (then no longer low FODMAP). Maple syrup → coconut sugar. Oats → ground peanuts (oat-free). Egg → 1 tbsp chia seeds soaked in 3 tbsp water (vegan).

Cooking tips

Use peanut butter with no additives. The cookies still look soft after baking and firm up as they cool.

Storage

Keeps for 1 week in a tin.

Allergens

Contains peanuts and egg. Gluten-free with gluten-free oats. Not suitable for anyone with a peanut allergy.

Dairy-free recipes