Sunday  Greetings,

As I write this post it’s Saturday evening here in Dubai and I’ve frankly been working with this post for easy making peanut butter oatmeal cookies a little too long into the evening. Mainly because I started to make preparations too late due to a slight obsession of youtube, and this fantastic resource reaches into infinity I’m afraid (save me). I’m pleased and content to be here though at this hour as this recipe post has been made all in one day from baking to finished online mode. The recipe testing excluded.

It is actually very satisfying producing and completing something all in one day and if you have the opportunity to do this in your work or on a personal project I’d like to recommend this experience. Whilst I do enjoy slow processes and taking time to produce material of good quality which sometimes takes time. I also find that there’s a lot of pressure to be perfect within each thing we do and at the same time there’s pressure to produce quickly. In this recipe and post I tried to find a simplicity that enabled me to produce something I could be content with in a short time frame.

It’s good to allow oneself to try something new and different and see where one can go within unexplored limits. I’m working on accepting things for what they are at the same time as I’m trying to find a way to make something I’m proud of – it sometimes paradoxical but this is part of the process.

That was a little nugget from within my brain and with that I suggest we continue on to the recipe itself, all you need to do is scroll a little further.

I’ve said it before; there are not enough treats on this blog of mine and so here I offer you a new one to build on a collection I hope will grow large and bountiful over this next year and even years to come after that. This time I give you simple peanut butter oatmeal cookies that contain all the things I love in a cookie;  oats and peanut butter of course but also desiccated coconut and a gooey sweetness from rice malt syrup.

These cookies are crunchy on the outside and chewy on the inside just the way I like them. You might want to keep them in the fridge as this gooey centre will last better there and I’d  recommend baking them a little more before eating them next time. But if you don’t have time they’ll be just as good cold, they might however loose a little of their crispy edge ones packaged and stored, hence my re-baking suggestion.

Now I hope you’ve been planning a Sunday full of baking and that you’ve found this post inspiring  for that precise purpose. And stay tuned for next week for another sweet experience; but that time it will be a more breakfast friendly topic.


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PIECES: 12-14   /  TIME: 40 min

1 1/4 cup oats (flaked)
2/3 cup dessicated coconut
1 banana, mashed
1/2 cup peanut butter
1/3 cup brown rice syrup
1 tsp vanilla powder, optional
1/4 cup nuts or dried fruit, optional

Preheat oven to 180 degrees celsius.

Mash the banana in a mixing bowl and then stir together with the peanut butter and brown rice syrup until smooth.

Add remaining ingredients and mix until well combined.

Place a baking sheet on a baking tray and proceed to roll and the cookie dough into 12-14 equally sized balls, place them in equal spacing on the tray.

Press in the middle of each ball with a fork to make the shape of a rustic cookie.

Bake for roughly 25-30 minutes or until the edges are golden and firm and the middle slightly softer.

Let cool for 10 min or more.

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