These four ingredient Peanut butter cookies are egg free and gluten free and makes a delicious melt in the mouth treat. For the second day of Elevenses, I have this easy to make peanut butter cookies. Usually peanut butter cookies are made with eggs, sweetener and peanut butter combined together. To avoid eggs, I have used oats in the recipe. I have also used brown sugar and the best thing about this recipe is that there are no leavening agents. The peanut butter and the ghee works beautifully to create the melt in the mouth kind of cookie.
I have used my homemade peanut butter which is nothing but roasted peanuts ground until the oil in them gets out to make it butter. I have also added a little coconut oil and salt while making the peanut butter. This is the best peanut butter you could ever taste without any chemicals added. The cookies when coming out of oven are soft. But allow it to cool in the tray itself and they will firm up. These are not like the normal biscuits made with maida. These just melt in the mouth because of the butter and ghee. It felt like eating peanut ladoos with a crunch because of the oats.
Makes 9 Cookies
Peanut butter – 100 gm
Brown sugar – 50 gm
Quick Cooking Oats 75 gm
Ghee 25 gm
Preheat oven to 175C.
In a bowl, mix together peanut butter, ghee, oats and brown sugar.
Mix to form a slightly crumbly dough.
Divide into 9 equal portions.
Shape each into a ball.
Arrange them on a greased baking tray.
Use a tumbler to slightly press the balls flatter.
Bake for 20 minutes in the preheated oven.
Remove the tray and allow it to completely cool.
Transfer to an airtight container.