Peanut Butter Oatmeal Cookie Ingredients
This recipe is quite versatile. You’ll notice that different amounts are offered for some of the alternative options. That’s because they vary by volume (and make my job more difficult, but who can complain about extra cookies?).
Peanut Butter As it turns out, creamy or chunky peanut butters work. I generally buy “natural” peanut butters and this recipe has worked with all of them.
Coconut sugar or brown sugar Coconut sugar is a less refined sugar with a few trace nutrients, and I always try to work with natural sweeteners when possible. Brown sugar works well if that’s what you have on hand.
Coconut oil or butter Either way, melt it before using. I can’t really taste the coconut oil, but it does make the cookies taste more interesting in a hard-to-put-your-finger-on kind of way. That’s why I chose to list coconut oil first. If you want your cookies to be dairy free, use coconut oil.
Eggs Eggs act as a binding ingredient and as a leavener, which means that it helps the cookies rise. Eggs are essential if you want your cookies to turn out like mine. That said, I’ve shared some notes from readers about using flax eggs as an alternative in the recipe notes.
Baking soda Baking soda is another leavener that helps your cookies bake up nice and fluffy. Don’t substitute baking powder; they behave differently. Always, always, always use the leavener specified in the recipe.
Quick-cooking or old-fashioned oats Quick oats disappear more into the cookies, creating a more uniform texture. I prefer quick-cooking oats, so that’s what you’ll see in the photos. Old-fashioned oats offer a more hearty and discernible texture.