If you are anything like me, you would love these buttery oat raisin cookies without egg. Crispy from out, soft and gooey within, start your day with these amazingly decadent oat cookies. Tasting similar to the old fashioned oat cookies, this recipe of oats cookies is made with a mild twist by adding peanut butter and skipping eggs. Those who are allergic to eggs or dislike the after taste of it in baked goods, can easily swap it with milk. The use of peanut butter makes these eggless oats cookies healthy and crunchy and they would be a great addition to your breakfast menu! You may also like: Eggless Air fryer Chocolate Chip Muffins, Eggless Beet Muffins, Eggless Pumpkin Muffins.
Why Would You Love This Recipe?
Rich in flavors of peanut butter and raisins. Perfect chewy texture as its Soft within and crisp from out. Eggless Protein Rich Cookies. Can be Made Gluten and Vegan. Kids Friendly. The Best Oats Raisin Cookie Ever!
Ingredients
Butter- I have used regular salted Amul butter at room temperature. You may use any local brand. If you are using unsalted butter, you may add salt. For making vegan cookies, you may use vegan butter or vegetable oil. Desi Ghee-This is an unusual ingredient for baking. My love for ghee forced me to try baking desserts with it and I am surprised to see good results. Feel free to skip it and add any other oil or butter. Peanut Butter-is the star ingredient of this recipe. Creamy and rich in savory sweet flavor, it imparts volume and perfect crunchy texture to these cookies. I love the sweetened Pintola Brand as it has chunks of peanuts. You may use any good brand. If you have allergy or don’t like peanut butter, you may swap it with any other butter. Oats-The rolling oats work best for this recipe. If you skip it, you may add more wheat flour to make peanut cookies. Cinnamon and Cardamom Powder- The spices are the soul of any dish. Both cardamom and cinnamon add depth to the flavor of these cookies. The baking aroma created with them makes you crave for them more. Wheat Flour- I prefer using whole wheat flour in most of my recipes. It may make the cookies a bit dense and if you wish to have light texture, you may use APF. Raisins & Walnuts-add sweet chunky flavor to these cookies. Walnuts add earthy flavor. You may add chocolate chips as well. Milk-This recipe uses low fat dairy milk. You may use full fat or low fat milk. if you wish to make these cookies vegan, use any good quality vegan milk. Sugar- I have used white granulated sugar. You may use brown sugar. If you wish to make these cookies low calorie, use stevia.
Variations
Vegan Oatmeal Cookies- You may swap dairy milk and butter with good vegan substitutes. No Bake Oatmeal Cookies- The same recipe can be made no-bake recipe by simmering the ingredients slowly in a sauce pan till mixture becomes a whole lump. Place the mixture in the shape of balls on a parchment paper and freeze for few hrs.
Serving Suggestions
Serve these incredibly decadent oats peanut butter cookies with warm/cold milk, tea or coffee.
Storage Suggestions
These Peanut Butter Oats Cookies would be good for about 3-5 days. Store them in a cool place in a dry jar with lid.
Expert Tips
Nutrition in Peanut Butter
Loaded with healthy fats, fiber and protein, peanut butter can be an replacement for dairy butter. Though a fat in itself, it can lead to weight loss as it helps make you full for longer and you don’t have to look for unhealthy snacks. Be it soups, desserts, a simple spread on bread, peanut butter can help you save calories that you get from eating Namkeens and other processed foods!
Detailed Recipe Step by Step
- Gather all the ingredients. Add Amul Butter along with sugar in a bowl.
- Add Desi ghee to above and add milk gradually and keep mixing.
- Add peanut butter, cinnamon and cardamom spices and mix well.
- Adjust Milk quantity. Add wheat flour to the above mixture.
- Add oats, chopped raisins, little baking soda and mix well to make a smooth yet loose (not-tight) dough. Don’t overmix.
- Transfer the dough to a greased parchment paper placed on a baking dish. You may use a cookie maker or make small balls by hand. Place the balls on paper in reasonable gaps and make a thumb impression to make them flat. Preheat the OTG for 5 min and bale the cookies at 200 degrees C. Keep a check on aroma and texture. Time may vary as per equipment and conditions.
- Soon they become aromatic and change color to light brown. Once you feel they look almost done, switch off the OTG and keep them inside for the extra warmth.
- Once out, place on wiring rack for cooling down. They would be super soft when out from OTG and would become crisp after they cool off. Be Patient as the dessert is ready! Enjoy it with milk , tea or coffee!! You may also like- More Dessert Recipes:
Vegan Avocado Chocolate Mousse Strawberry Cheesecake Bites Easy Vegan Energy Balls Recipe- No Bake Granola Balls Air Fryer Fried Bananas Air Fryer Grilled Peaches {Vegan, Gluten Free} Sugar Free Pumpkin Muffins Recipe
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