After a Creamy Chocolate Sauce and Ulundhu Ladoo, I have one more recipe with just three ingredients. As I mentioned earlier, I have no problem with making meals for Sruti, but I do think a lot while making her snacks. Even for the BM themes, I choose snack recipes which also suits the theme. While brain storming for three ingredients recipes, I was thinking of peanut butter for cookies. Though I have made peanut butter oats cookies earlier, it is a four ingredient recipe including ghee. I wanted to remove ghee and still make delicious cookies. That is when I made these. As I was not very sure about the results, I made a small batch, but I was surprised to see how tasty the cookies turned out with minimum ingredients. And I also got the satisfaction of making something healthy for daughter.
I haven’t used store bought peanut butter. I ground the roasted peanuts until they churned out to butter consistency. Note that I haven’t added any additives such as salt or oil to make the peanut butter. This is pure peanut. The fat content comes from this butter, while oats forms the base and jaggery powder the sweetener. If you want crunch, you can retain some roasted peanuts to incorporate into the dough. The dough is stiff and that works really well here. Once the cookies bake, they develop slight cracks on top which adds to the beauty of the cookies. If you love peanuts, then this one is for you. Serve it with a cup of coffee or tea for a delicious evening snack. My daughter loved them so much.
Oats – 1/2 cup
Roasted Peanuts – 1/3 cup
Brown Sugar / Jaggery Powder – 3 tbs
Preheat oven to 180°C.
Take the roasted peanuts without skin in a mixer jar and pulse it until it starts letting out oil.
It would have a soft dough like consistency at this stage.
Take it in a bowl, add the oats and sugar and mix well to form a tight crumbly dough.
Divide it into 6 equal portions.
Roll and flatten it to make a cookie.
Arrange on a tray and bake for 15 minutes or until golden on top.
Cool and remove from the pan.