Thin & Chewy Peanut Butter Oatmeal Cookies [2 ways]

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I'm still on my quest for a thick and chewy (yet healthy) peanut butter oatmeal cookie.  But I've gotta say, these cookies are definitely an amazing placeholder.  First of all, they're jumbo, and second, they don't taste healthy at all!  They spew the rich and decadent essence of peanut butter with every whiff and obviously, every bite.

I'm not going to lie, I was a little disappointed to see them thin out in the oven.  These cookies happen to be my third trial.  Why can't I get it right?  I even googled how to fix my cookie issues, but they always involved creaming the butter for longer or adding more sugar... two ingredients that these cookies don't contain, therefore, unhelpful advice.  However, after a taste of these delicious cookies, I fell in love.  A surprising thing, because I'm a girl who loves her thick and hearty cookies  ;)  Although these weren't thick, they were definitely hearty.  I mean, look at the size of that thing!

JUMBO!

Seriously, they were like the size of a baby's head.

(weird reference, but it's all I can think of right now)

Most importantly, we can agree on one thing:  when it comes to cookies, bigger=better!

Am I right?  Yes, I'm right.

Thin and Chewy Jumbo Peanut Butter Oatmeal Cookies:  [eggless, low sugar, GF, vegan]

(makes 16 jumbo cookies)

   8g (1 tbs) Arrowroot Starch (or cornstarch)

   13g (2 tbs) Ground Flaxseed

   6 tbs Unsweetened Almond Milk, cold

   49g (3.5 tbs) Coconut Oil

   128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)

   192g (1 cup) Granulated Erythritol

   28g (1 tbs + 1 tsp) Molasses

   144g (1.5 cups) Old Fashioned Rolled Oats (GF if you like)

   1/2 tsp Baking Powder

   1/2 tsp Baking Soda

   1/4 tsp Salt

**Note:  I made these cookies at both 350 degrees F and 375.  They turned out almost exactly the same in thickness, texture, taste and size, only the cookies baked at 375 were a little chewier in the center.  You can bake them either way depending on your preference, just be careful to watch them in the oven so they don't overbake!

Directions:

1.  Preheat oven to 350 or 375 degrees Fahrenheit (read ** above) and line two large cookie sheets with parchment paper, set aside.

2.  In a small bowl, stir together the arrowroot starch, flax and almond milk, set aside to gel up.

3.  In a large microwave-safe bowl, melt the coconut oil (it should look like water, I microwaved mine for about 20 seconds).  Whisk in the peanut butter.

4.  In a medium-sized bowl, stir together the erythritol and molasses to make brown sugar.  Scoop this into the coconut oil+PB mixture and whisk.

5.  Add the oats, baking powder, baking soda and salt to the bowl used to make brown sugar and stir.  Pour this over the wet ingredients and fold until everything is incorporated.

6.  Drop modest-sized spoonfuls of the batter about 4 inches apart (they spread a lot!) onto the prepared pans and bake for ~12 minutes at 350, or ~7 minutes at 375, taking the cookies out when the edges have browned.

7.  Let cookies cool completely so they firm up (right now they are kind of squishy still like half-baked cookie dough) then enjoy!

Keeps in an airtight container for 3-4 days.  I put parchment paper in between each cookie so they wouldn't stick.  Note that these cookies are somewhat delicate, so they won't stand being in an overstuffed purse for a snack later that day.

Oh, how do I know that?  Gosh, I don't know...  ;)

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And now, Peanut Butter Oatmeal Cookie Version #2!

While most people probably prefer the cookie recipe above, I thought I'd include the previous trial recipe.  These cookies were smaller, crispier (yet still somewhat chewy in the center) and a tiny bit more "authentic tasting" due to the butter extract (I didn't add this in the recipe above because I forgot it, oops!).  So, despite being small and crispy, which is not my preference, quite a few cookies went "missing" during it's cooling period.  Who stole my cookies?  I sure don't know, because I was home alone and with a full stomach (cough cough)... but whoever ate them (wink wink) should not feel guilty one bit, because they are 100% natural and healthy!

Peanut Butter Oatmeal Lace Cookies:  [eggless, low sugar, GF, vegan]

(makes 28 small cookies)

   13g (2 tbs) Ground Flaxseed

   1/4 cup Unsweetened Almond Milk

   56g (1/4 cup) Coconut Oil

   128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)

   1 tsp Butter Extract

   28g (1 tbs + 1 tsp) Molasses

   192g (1 cup) Granulated Erythritol

   144g (1.5 cups) Old Fashioned Rolled Oats (GF if you like)

   1/2 tsp Baking Powder

   1/2 tsp Baking Soda

   1/4 tsp Salt

Directions:

1.  Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.

2.  In a small bowl, stir together the flax and almond milk, set aside to gel up.

3.  In your largest microwave-safe bowl, add the coconut oil and heat until mostly melted (about 15-20 seconds).  Stir in the peanut butter and butter extract.

4.  Stir in the molasses, then stir in the erythritol.

5.  In a medium bowl, mix together the oats, baking powder, baking soda and salt, then dump into the peanut butter mixture.  Fold until everything is incorporated (it should look like there are too many oats, but don't worry that's fine!)

6.  Use a tablespoon measure (or spoon) to scoop the dough and place 2-3" apart on the baking sheet.  Flatten the cookies with your fingers, and press together any cracks that form on the edges.  Bake for ~9 minutes, or until edges are slightly browned (make sure to keep watch, I burned a few by leaving them in the oven for an extra minute or so)

What kind of cookie do you prefer?  Thick, thin, chewy, crispy, big, small?