(Recipe inspired by and photos provided by Renee's Kitchen Adventures)


  • 1 cup PB&Me
  • 1 cup brown sugar, packed
  • 2 tsp. pure vanilla extract
  • 1/4 cup water OR almond milk
  • 1 cup "oat flour" (oats turned to flour in your food processor or blender) 
  • 1 tsp. baking soda
  • 1/4 tsp salt



  1. Preheat oven to 350 degrees F. Line baking sheet with parchment.
  2. In a large bowl, with and electric mixer, combine PB&Me, brown sugar, vanilla extract and water (or almond milk) until combined and smooth.
  3. Sprinkle in the baking soda and salt and mix with mixer until incorporated into the peanut butter mixture.
  4. Add in the oats, and combine until just mixed.
  5. With about a TBS of dough, form into balls and place about 2" apart on prepared baking sheet. Spray fork with cooking spray and make a criss-cross pattern on the cookies. (These cookies spread very little, if at all so you can press the pattern well into the cookie).
  6. Bake for 8 -10 minutes. Allow to cool on baking sheet for at least 5-10 minutes so the don't crumble when you remove them. Remove to a wire rack and allow to cool completely.
  7. Store in an airtight container.