Here's a challenge for you. Buy an ingredient you've NEVER used before, then try and use it in as many interesting ways as you can. That's what I've been doing with oat flour recently, tinkering and toying with a recipe ideas and playing around with combinations. Sometimes (ok, a little more than sometimes ;-)) such gastronomic adventuring can end in disaster, but it's all worth it when recipes as this are born.
These fat cookies are soft and chewy and even a little cake. They are rich with peanut butter and perfect as a little naughty treat. You don't have to yourself, but I think the addition of a single chocolate drop or button sets the whole thing off deliciously!
Prep time: 15 Mins
Baking time: 12-15 Mins (Depending on size)
100g Peanut Butter
100g Golden Caster Sugar
2tbsp Almond Milk (Or another nut milk)
1tsp Vanilla Extract
1 Egg Yolk (From a Large Egg)
75g Gluten Free Oat Flour
9 Chocolate Drops or Buttons
I've only done around nine here, which will last me a good, oh I don't know, 24 hours! Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. In a large mixing bowl cream together the peanut butter and sugar, then mix in the milk, vanilla extract and egg yolk. Add the oat flour and mix to a soft dough. You might find is easier to get your hands in to bring the mixture together.
Take a small blob of dough and shape into a fat, round disc. Place on the baking paper then repeat for the rest of the dough, evenly spacing them apart. Bake in the centre of the oven for around 12-15 minutes until the cookies are golden brown and just starting to darken at the edges. When you are happy the cookies are baked remove from the oven and leave on the tray. Place a single chocolate drop or button in the middle of each cookie and leave to melt on top.
After around 30 minutes remove the cookies from the tray and leave to cool completely on a wire rack. Then all that's left is to enjoy!
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