For peanut butter lovers everywhere! These oat flour peanut butter cookies are irresistibly good, with crisp edges, soft centers, and plenty of peanut butter flavor.
Why you'll love them
Are cookies considered a love language? If not, they should be! These peanut butter oat flour cookies will make you swoon!
They're the perfect thickness with golden brown edges, soft centers, and plenty of peanut butter. Delicious as-is or the perfect base for mix-ins! Try chocolate chips, white chocolate chips, or M&M's.
My oat flour cookies are naturally gluten-free and easy to make dairy-free! Just be sure to set yourself one aside because they vanish quickly, especially with kiddos around.
Key Ingredients
Oat flour - You can find oat flour with the other alternative flours in the baking aisle or on Amazon!
Peanut butter - I used Peter Pan creamy peanut butter. I've not tested this recipe with natural peanut butter. If you do try it with natural peanut butter, be sure to stir it well first.
Unsalted butter - Unsalted butter gives you control over the amount of salt you add. Make sure it's room temperature. If you forget to let it sit out, zap it in the microwave for just a few seconds until it softens slightly.
How to Make Oat Flour Cookies
Before you start, be sure to preheat your oven to 375 degrees and line a sheet pan (or two) with parchment paper or a silicone baking mat.
I love love LOVE my silicone baking mats. They're easy to clean, reusable, and I never have to worry about whether I have parchment paper.
1. Cream the butter, sugars, & peanut butter
In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat the butter, both sugars, and the peanut butter until light and fluffy.
2. Mix in the egg
Add the egg to the peanut butter mixture and beat until just combined. Use a spatula to scrape down the sides of the bowl.
3. Add the dry ingredients
Add the oat flour, baking soda, and baking salt to the peanut butter mixture. Beat until a cookie dough forms.
4. Scoop cookies & bake
Use a small portion scoop to scoop six cookies onto a lined sheet pan. Bake the cookies for 10 to 12 minutes, until the edges are golden but the middles look slightly underdone.
If the whole cookie looks done when you pull it out of the oven, it's overbaked!
Cookie Making Tips
- Don't overbake the peanut butter cookies! This seems obvious, BUT it's not. Cookies continue to cook and set up once you pull them from the oven. The middles should look slightly underdone for a chewy center. If the whole cookie looks done when you pull it from the oven, it's overbaked and will cool into a crisp cookie.
- Let the cookies set up on the pan. Don't try to immediately transfer the hot cookies to a cooling rack. Hot cookies fall apart! They need time to set up first, then you can transfer them with ease.
Storage & Freezing Tips
- Let cookies cool completely, then transfer to an airtight container and store at room temperature for up to 4 days, or in the fridge for up to one week.
- Peanut butter cookies with oat flour are freezer-friendly! You can freeze them as unbaked cookie dough balls, or as baked cookies.
- For unbaked cookies, scoop the cookie dough balls onto a lined sheet pan or plate and freeze. Once the cookie dough balls are frozen, transfer them to a ziplock bag and use within 3 months.
- For baked cookies, transfer the cooled cookies to a freezer-safe container or ziplock bag and freeze for up to 3 months. Thaw at room temperature or zap one in the microwave in 10-second increments until just warm.
Variations
- Dairy-Free - Swap the butter with vegan or dairy-free butter sticks. Each brand varies in taste, so go with your favorite!
- Mix-ins - Try adding chocolate chips, white chocolate chips, M&M's, crushed pretzels, peanut butter chips, or peanuts.
FAQs
Besides acting as a binder in cookies and treats, oat flour adds a hint of oatey flavor to recipes! It tastes very similar to regular flour in recipes because the taste is mild in comparison to other alternative flours.
Oat flour is a versatile alternative flour that tastes delicious in pancakes, cookies, muffins, and more! That being said, it is a much thirstier flour than all-purpose and absorbs liquid faster. For this reason, it's not a 1:1 substitution for all-purpose flour, so look for recipes that specifically call for oat flour.
No, do not swap oat flour with coconut, almond, or another alternative flour. Each flour reacts differently to liquids and other ingredients. It's best to find a recipe that calls specifically for the type of flour you're using!
Peanut Butter Cookie Recipes
Oat Flour Peanut Butter Cookies
Equipment
- Stand Mixer with the Paddle Attachment or electric hand mixer
- Sheet pan
- small cookie scoop
- Measuring cups & spoons
Ingredients
- 3 ounces unsalted butter, room temperature (6 tablespoons)
- ¾ cup creamy peanut butter
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 large egg
- 1 cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter, brown sugar, sugar, and peanut butter until light and fluffy, about 3 minutes.
- Add the egg and beat until just combined. Use a spatula to scrape the sides of the bowl to make sure everything is incorporated.
- Add the oat flour, baking soda, and kosher salt. Beat on low speed for a few seconds, then increase the speed to medium and beat until combined.
- Use a small cookie scoop to scoop 6 cookies onto the sheet pan. Bake for 10 to 12 minutes, until the edges are golden brown but the centers look slightly underdone.
- Remove the pan from the oven and let the cookies set up for at least 5 minutes before you transfer them to a cooling rack. Repeat with the remaining cookie dough.
Connie says
I made this recipe but had to tweak a few things because I am dairy free. Therefore I used coconut oil instead of butter. I also added df chocolate chips! I liked it; nice and crispy; good for a quick snack or breakfast bar.
Sharon says
These cookies were AMAZING!!! I did not change one thing and the outcome was PEEL!!!! Thank you so much.
Anne says
The multiplier does double or triple the tablespoons of butter.
Nancy says
I liked these a lot! I had crunchy peanut butter I needed to use & it worked out great. Also, added some mini chocolate chips to some. Keeping this recipe!
Patricia Smith says
Can I use applesauce instead of the egg?
Janice C says
Can I use a GF flour blend instead of oat flour?
Robin says
I made these lower sugar replacing the sugar with swerve (erythrititol) and omitted the brown sugar, but added in 1 T molasses