Vegan MoFo: My Favorite Thing is…Oat Flour!

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Ok, so my MoFo’ing is off to a slow start. Here we are at day 6, and this is my first real post. At this rate, I won’t get to share very many of my favorite vegan things :-/

Regardless to my pace of posting (posting pace?), I wanted to get this month rolling with one of my very favorite ingredients…oats! And, more specifically, oat flour. Why oat flour versus the whole oat? Sometimes I react to whole oats, specifically oat meal. I use make a point to purchase organic, gluten free rolled oats (or steel cut/oat groats), but sometimes, when I eat oat meal, I almost feel asthmatic. I would probably feel the same if I ate an entire batch of whatever it is I make with the oat flour, but I’m usually able to control myself. Usually 😉

Back on track…Why do I love oat flour so much? It’s crazy versatile! I’ve had great luck substituting it one-for-one for in everything I’ve tried. (Given, I haven’t tried it with every recipe.)  But, I’ve great luck with pancakes, muffins, and…cookies! Yummy, yummy cookies.

Peanut Butter & Jelly Oatmeal Cookies

1 1/2 c oat flour

1/2 c rolled oats

1 c peanut butter

1 c fruit spread/jelly

1 flax egg (1 TBSP flax meal + 1-2 TBSP water – combine and allow to gel)

2 tsp baking powder

1 tsp baking powder

Splash vanilla (about 1 tsp)

Sprinkle salt (if peanut butter is unsalted)

Combine dry ingredients (oat flour, oats, salt, baking soda, baking powder) and stir to combine. (I do this with a fork, but a sifter would work wonderfully. Just add the whole oats secondary.) Add wet ingredients (peanut butter, jelly, vanilla, flax egg). Stir just to combine ingredients. Scoop by large scooper (I used an ice cream scooper.) onto a parchment lined baking sheet. Flatten a little after scooping.

Bake at 350F for about 10-12 minutes. (Check after 8 minutes if your oven runs hot.) Time will depend upon your oven and thickness of cookies. Remove cookies from cookie sheet right away (the oat flour will draw moisture and make the bottom of your cookies soggy), and cool on a wire rack.

My batch of dough made 16 large cookies, but don’t let that stop you from making them; they freeze well and reheat great too!

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Notes:

I thought these cookies are naturally sweet from the sweetness of the whole fruit spread, but if you’re feeding these to people who eat ‘traditional’ cookies, you might want to add a little liquid sweetener or your favorite non-nutritive sweetener. Additionally, if you want to turn these soft, cake-like cookies into muffins, try thinning out the batter with a little non-dairy milk. Mix-ins would be good too! Try crushed peanuts, diced pieces of whole fruit, chocolate chips, etc. Go crazy!

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4 responses

  1. What an interesting looking recipe. Great if you want cookies and are out of sugar (I don’t get through jam very fast so am more likely to run out of sugar than jam). I also love pancakes made with oat flour, they have such a great flavour!

  2. this recipe looks really good! i also love the flavor of oats. I’m definitely once of those people used to regular cookies made with some oil and sugar, but somehow, these cookies sound really delicious and like something I could really enjoy. Thanks so much for sharing this recipe! Plus, PB&J anything has gotta be good!

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