Eggless Cherry Oat Cookies
It’s cookie season! This recipe is made with a combination of oats and flour. Then sweetended with maple syrup. A lighter cookie indeed.
This recipe is like many of my other oat cookie recipes. I’ve been making oat cookies for many years, and am always happy to add new ideas to my list. I’ve made them with different dried fruits, several types of chocolate, some with nuts and seeds, and some with honey or maple syrup. It's always something new. Just when you think you've come up with every way to make an oat cookie.
Dried cherries are a staple in our pantry. Peanut butter and maple syrup are the sweeteners of choice this time around. These cookies keep for about a week in the refrigerator in an air tight container.
Speaking of dried cherries, I made some biscotti yesterday using cherries and pepitas. Can't wait to share!
Makes 18-24 cookies
INGREDIENTS
1 cup all-purpose flour
½ teaspoon salt
1 cup ground oats
1 cup peanut butter
¼ cup maple syrup
½ cup milk plus 2 tablespoons
½ cup dried cherries chopped
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
In a medium bowl mix together flour, salt, and oats. Set aside.
In a separate bowl add peanut butter and maple syrup. Heat in microwave one minute. Add milk and stir to combine. Add liquid ingredients to dry ingredients. Add dried cherries. Stir to combine. Using a tablespoon, scoop dough into a ball and smash down with your hand slightly. Place on parchment paper approximately 2 inches apart.
Bake 17-20 minutes. Cool and enjoy. These will keep on your counter in an airtight container for a couple of days. Or freeze and remove 20 minutes prior to eating.
