IN THE KITCHEN | PEANUT BUTTER OATMEAL COOKIES (no flour!)

Given that baking for me equals decadent chocolate or lemon cakes topped with sinful glaze, I thought I should even it out a little and dip my feet into a slightly unknown territory--peanut butter and oats!

With a soft, gooey centre and a crisp, nutty shell, these cookies sure do know how to dial up the 'treat factor'. I was quite skeptical about working with oats and peanut butter, but oh-my-god am I a convert or what! Never again shall I look at a jar of flour when I've got these oats by my side.

I used sundrop honey flavoured chunky peanut butter, but you can use any you fancy. Additionally, you can coarsely blend the entire quantity of oats for a smoother mixture, or leave half unblended for a rustic and unique texture.

You need

• 3/4 cup peanut butter (about 200gms)
• 1 egg
• 1 egg white
• 1 cup oats (half blended, half whole)
• 1/3 cup sugar
• A pinch of salt
• 1 tsp baking powder
• Chocolate chunks (optional)

Method

• Warm the peanut butter in the microwave for a few seconds to make it easier to work with. Add the eggs and blend well. 
• Add the sugar, oats, salt and baking powder. Mix well. 
• Line a baking tray with parchment. 
• Using a standard measurement (like a tea spoon) form even-sized balls out of the mixture and place them on the tray. Use a fork to flatten them gently. 
• Pop the tray in the oven for about 6-10 mins. (6 mins will give you an extra gooey cookie. If you like a crisper shell, leave them in for 10 mins). 
• The cookies should still be moist and soft to the touch. Leave them out for 10 mins and they will firm right up!

Happy baking!