January 24, 2017 5:14 pm

Ahh, peanut butter, how you are loved by the Filmore team! You bring us happiness in so many wonderful yet simple ways: Spread on to our sourdough toast in the morning, blended in to our post work out smoothies and added to our dressings to give our week night stir fries that extra special something.

As it’s National Peanut Butter Day here in the UK – we thought we’d share the PB love and cook up a batch of our favourite peanut butter cookies. Not only are they vegan friendly (great if you’re a full time plant based foodie or simply doing the famous Veganuary challenge!) but they are also free from dairy and wheat – plus gluten, if you go for gluten free oats!

These bad boys are everything you want a cookie to be: Chewy, satisfying and oh so tasty! You could go old school and pair yours with a glass of fresh almond milk (or organic whole milk if you can tolerate dairy) or simply take them with you on the go to keep at hand for when the snack cravings come. You can keep these in an airtight container for a few days… But if you’re anything like us, they probably won’t last that long!


1 cup organic peanut butter (try go for a palm oil and sugar free one)

1 cup coconut sugar or unrefined cane sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

1 cup oat flour

1 tsp baking powder

pinch sea salt

1/4 cup almond milk


Preheat the oven to 180 degrees before creaming the peanut butter, vanilla and coconut sugar together in a large mixing bowl for 1 minute.

Combine the oat flour, baking powder, cinnamon and salt in a different bowl then add to the peanut butter mix stirring well and slowly adding in the almond milk.

Line a baking tray with parchment paper, roll the dough in to small balls and flatten with a fork. Bake for 10 minutes and allow to cool. Dig in!