This recipe is great when you want to make a fast, small batch of peanut butter cookies. We made ours extra-thick with added chocolate chips.
1cuppeanut butter (you can also use 1/2 peanut butter and other nut butter)
1cup regular or oat flour (finely ground) Add flour to make more chewy if desired).
1/4cupfiltered water or 1/4 cup almond milk
optional - chocolate or carob chips
Preheat the oven to 350 degrees F.
In your stand mixer, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another few seconds.
In a separate mixing bowl, whisk together the dry ingredients (oat flour, baking soda, and salt).
While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumby dough forms. Add the water and continue to beat until distributed. Add in carob or chocolate chips if desired. Do not over mix.
Line two baking sheets with parchment paper or silicone liner.
Roll the dough into balls (about 1 1/2 - 2 tablespoons per cookie), drop onto lined pan. If desired, flatten with a fork to create a crisscross pattern.
Bake for 8-10 minutes, or until just starting to turn golden at the edges (check early and frequently)