Welcome back to me! I know its been a while since I’ve posted. Honestly I was a little lost with what I wanted to do. As some of you know my husband and I are trying to buy our own place, and I keep thinking that once that happens and I’m doing “______” (fill in the blank with raising chickens, gardening, learning to make cheese from our milk cow, the list goes on and on!) then I’ll have something interesting and exciting to write about. Through some inspiration from my mom (hi mom!) and a new friend that I’ve looked up to for some time now, I realized that I just needed to start! And share my entire journey with you. So here’s to starting again! (again ha…)
And what better way to start then with a bomb cookie recipe!
I’m not exaggerating when I call these cookies the bomb. They’re the perfect combination of salty and sweet and a special extra step gives them a nutty toffee flavor. Any guesses? You brown the butter! It only takes a few extra minutes but really adds an extra special flavor to the cookies. But thats not the secret. The secret is that these cookies are gluten free! And contain no refined sugar. With that being said I promise you that these do NOT taste like “health cookies.” They taste like the real deal. A few years ago my grandma (and my mom and a couple of my aunts) went gluten free, and this recipe was adapted from her original recipe. Amidst my teasings I never once complained or missed the “real” flour or processed sugar, even my very picky father will admit that her cookies are good. I just amped it up a little with the browned butter but all of that original “just like going home” goodness are all still in there! Lets get baking!
The Best Peanut Butter Oatmeal Cookies
- 1/2 cup browned butter
- 1 cup coconut sugar
- 1/2 cup peanut butter
- 2 eggs
- 1 tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups almond flour
- 2 1/2 cups old fashioned oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- First start by browning the butter. It takes a few extra minutes but adds such a wonderful flavor to the cookies. To do this start by melting your butter in a small saucepan. As the butter melts it will start to get foamy on top, be sure to watch it and stir it often so that it browns evenly and doesn’t burn. The butter will go from yellow to tan and finally to a toasty brown. The milk solids in the butter cook faster and will settle to the bottom. This is when it’s done! You’ll also be able to tell because the aroma will start to smell like a nutty toffee. Don’t strain off the solid pieces on the bottom, this is where all the flavor is! Set to the side and allow to cool.
- While the butter is cooling whip together the coconut sugar, peanut butter, eggs, and vanilla. Next add the cooled butter, pouring in a slow steady stream with the mixer on low speed.
- Next add in the salt, baking soda, baking powder, almond flour, and mix together. Then add in the oats last so that they don’t break up as much.
- Add the chocolate chips and any nuts if desired! These cookies are really good with a half cup of lightly salted peanuts mixed in.
- Refrigerate the cookie dough for at least 30 minutes, an hour is preferable. Since you melted the butter it needs to solidify a little bit so your cookies don’t spread out all over the pan.
- Bake for 10-12 minutes and enjoy!