La Différence

La Différence
A passion for food

Thursday, 9 August 2012

Oat, Flax & Peanut Butter Cookies

This is an old Canadian Recipe that I've made for years. It's measured out in cups but if you prefer to use Imperial or Metric weights then I have a Conversion Chart lower down in my Blog. You will find that most supermarkets should sell Flax Seed. I have used ground Flaxseed that you can buy in your local Health Shop. If you have trouble in finding it then perhaps you could substitute it with wheat germ. These cookies are really quick and easy to make and an ideal breakfast food for those of you who eat on the hoof like I tend to do.

The recipe:-

3 cups of oats ( I used Scots Porage)
1¾ cups of wholemeal flour
1 tsp baking powder
pinch of salt
half a cup plus 1tbsp of ground flaxseed
*dried fruit (optional)
place all of the dry ingredients in a mixing bowl and mix well together & set aside

*You can also add a handful of raisins, sultanas, chopped figs, dried cranberries or whatever you may prefer at this stage.

¾ cup of peanut butter, crunchy or smooth
¾ cup of soft brown sugar
¾ cup of either golden syrup or maple syrup ( here in the UK Maple syrup is so very expensive)
2 tsp vanilla extract

place all of these ingredients into another bowl and beat well together

Set the oven to 190c /375f/ gas5

Put the peanut butter mixture into the dry ingredients, add 3 tablespoons of milk and mix well together.
Place heaped dessert spoons onto an oven tray (ungreased) leaving plenty of room between each cookie.

Bake for around 8 to 10 minutes.

Hope you enjoy them!  


  1. LOVE these dearest Dor! Thank you so very much! xoxoxo

  2. Those cookies look like a bite of heaven! Love the recipe, Dor!
    xo, Ann from The Fountain Avenue Kitchen

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I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥