I had this fresh and creamy peanut butter which I got from Bulk Barn and wanted to use it up for some nice baking recipe. Found a lot of interesting recipes which I wanted to try and have bookmarked it them all. Hope I only find time to bake at least a couple of them. This particular cookie recipe looked more appealing because it did not use any flour at all. It was just quick cooking oats and not even a bit of flour. Even though I have already tried a peanut butter oatmeal cookie recipe, I wanted to try this one because it was all oats and no flour. Other recipes using peanut butter.
This really made me wonder if it would turn out good. I was sort of skeptical only. Was reading the reviews and none had mentioned that it was a problem. Everybody had rated it very well. But again the original recipe used 3 eggs and it was definitely enough to bind the ingredients together. But will it work with the egg replacer powder was my question? I wouldn't know it for sure unless I try it myself.
I was thinking maybe I should halve the recipe so that I would not end up wasting the ingredients if I mess it up. But the other me was telling nothing can go wrong and I can fix it somehow even if it doesn't work out as expected. Thank God I listened to the other me because the cookies turned out amazingly well. It was very crunchy initially after it cooled a bit but became chewy later. I think it's because of the dried fruit's moisture. Even on the second day it was crisp around the edges and soft in the middle but after that the cookies became soft throughout and I'm not complaining at all because it tasted absolutely great.
Eggless Flour-less Only Oatmeal Peanut Butter Cookies Recipe
- 1 and 1/2 cups peanut butter
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup coconut palm sugar
- 4 teaspoons egg replacer powder (like Ener-G)
- 1/2 cup water (preferably lukewarm)
- 1 teaspoon vanilla extract
- 5 and 1/2 cups quick cooking oats (See My Notes)
- 2 teaspoons baking soda
- 1/2 cup mini chocolate chips
- 1/2 cup mini M&Ms
- 1/2 cup dried cranberries
- peanut butter - any other nut/seed butter
- butter - vegan alternatives
- coconut palm sugar - brown sugar
- egg replacer - ground flax seed
- Preheat oven at 350F/180C for 15 minutes.
- Whisk together egg replacer powder and water together and set aside
- In a large bowl cream together the butters and sugars until light and creamy.
- Mix in the egg replacer mixture and vanilla extract; beat well again.
- Now stir in the oats and baking soda; mix well
- Add the chocolate chips, M&Ms and the cranberries too
- Drop in a tablespoon of dough on an ungreased baking sheet, in inch apart. I flattened the dough before putting it in the oven.
- Bake for 12-14 minutes. I took out mine after 12 minutes itself.
- Remove from the oven and cool the baking sheet on a wire rack for at least 5 minutes before removing the cookies from the sheet. Then transfer the cookies to the wire rack directly and let it cool completely before storing it in an airtight container.
- The original recipe used 4 and 1/2 cups of oats. I felt the batter was not thick enough even after adding the chocolate chips and M&Ms. So added another 1/2 cup of oats. Also the original recipe had used 1 cup of chocolate chips and M&Ms each. I wanted to cut it back to 1/2 cup each and used 1/2 cup of dried cranberries and oats each to make up for the 2 cups measurement.
- Test baked 3 cookies first without flattening the dough. The cookies did not spread at all. It just stayed as one big lump. So for the remaining cookies, rolled them into nice rounds and flattened it to about 1 cm thickness. The cookies came out perfect.
- I'm assuming that if you use all chocolate chips and M&Ms without adding dried cranberries maybe the cookies will stay crisp for a longer time. Or maybe some nuts instead of the dried fruit. Will have to try and see.