If there’s one thing I’ve learned over past ten months of blogging, it’s this: bloggers and blog readers love them some nut butter. Post after post full of peanut butter on toast, almond butter by the spoonful, coconut butter melted over roasted vegetables. Frankly, though, I’m no different. Nut butters are a delicious way to get your healthy fats and up your calories for the day, if you’re falling short–I’ve been known to have a spoonful of peanut butter before bed for that very reason.
Money’s been tight around these parts lately, and, along with eggs, apples, almond milk, bananas, and spinach, peanut butter has been on my staples list of groceries. And I’ve been putting it in everything.
Take, for example, these cookies. What’s a girl to do when her pantry is bare save for a jar of nut butter, a scant half-cup of sugar, and some old fashioned oats? Why, make cookies, of course? Would you expect any less of me?
No butter, no flour, only five ingredients. Slightly crispy and chewy at the same time. Bloggers and readers of the world, you’re welcome!
Five Ingredient Peanut Butter Oat Cookies
Makes 16 cookies
1/2 C peanut butter (can use all-natural, creamy, or chunky)
1/2 C sugar
1 1/4 C oats
1 tsp baking soda
- Preheat oven to 325°.
- Cream together the peanut butter and sugar, until light and fluffy.
- Mix in egg, then slowly incorporate the oats and baking soda.
- Bake for 8-10 minutes, until cookies are golden brown. They may appear to not be done, but they will continue to cook while they cool.