If you have been on the lookout for a cookie recipe that combines wholesome goodness with melt-in-your-mouth peanut butter flavor, you’re going to love this Oat Flour Peanut Butter Cookies Recipe. These cookies are delightfully chewy, subtly sweet, and naturally gluten-free thanks to oat flour, making them an irresistible treat perfect for any time of day. Whether you’re baking for a quick snack, a cozy gathering, or to satisfy a sudden peanut butter craving, this recipe delivers that warm, homemade charm easily and deliciously.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity, using everyday ingredients that you likely already have on hand. Each component plays a crucial role, from the creamy peanut butter providing that rich, nutty base to the oat flour creating the perfect tender but sturdy texture.
- 1 cup natural creamy peanut butter: Unsweetened and unsalted to let the peanut flavor shine without overpowering sweetness.
- 3/4 cup coconut sugar or light brown sugar: Adds gentle caramel notes and keeps the cookies moist.
- 1 large egg: Binds everything together for the perfect chewy chew.
- 1/2 teaspoon baking soda: A small leavening boost that helps the cookies rise slightly and become tender.
- 1/2 teaspoon vanilla extract: Brings warmth and depth to the peanut buttery goodness.
- 1/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 3/4 cup oat flour: Use store-bought or grind rolled oats yourself for a wholesome, nutty base.
- Optional add-ins: Dark chocolate chips for a melty surprise, flaky sea salt for crunch, or a bit of maple syrup to ramp up chewiness.
How to Make Oat Flour Peanut Butter Cookies Recipe
Step 1: Preheat the oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies won’t stick and you can easily slide them off after baking. This simple prep step sets you up for cookie success.
Step 2: Mix the wet ingredients
In a large bowl, combine the creamy peanut butter, coconut sugar, egg, vanilla extract, and salt. Stir these ingredients together vigorously until the mixture is smooth and well blended, creating the silky base for your cookies.
Step 3: Add dry ingredients
Sprinkle in the baking soda and oat flour, then mix until a thick, moldable dough forms. The dough should feel dense, almost like play dough, allowing you to shape it easily without it crumbling or sticking excessively.
Step 4: Shape the dough
Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a neat ball. Place the balls roughly 2 inches apart on your lined baking sheet to give them room to spread as they bake.
Step 5: Press with a fork
Gently press down each dough ball with the tines of a fork to create a classic criss-cross pattern. This not only flattens the cookies evenly but adds that iconic peanut butter cookie look and helps them bake uniformly.
Step 6: Bake the cookies
Bake for 8 to 10 minutes until the edges look set but the centers remain soft. The key here is to avoid overbaking—you want chewy, tender cookies rather than dry, crumbly ones.
Step 7: Cool completely
Let the cookies cool on the baking sheet for about 5 to 10 minutes so they firm up nicely. Then transfer them to a wire rack to cool fully before serving or storing. This step ensures they hold their shape and texture perfectly.
How to Serve Oat Flour Peanut Butter Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on top right before baking enhances the sweet and nutty flavors beautifully, delivering a little burst of savory delight with every bite. For extra indulgence, add a few dark chocolate chips on top as a garnish; their slow melt creates pockets of sweetness.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a warm cup of coffee or tea. For a wholesome snack, serve them alongside fresh fruit like apple slices or berries to bring a refreshing contrast to the rich peanut butter taste.
Creative Ways to Present
Present your cookies with a drizzle of maple syrup or a light spread of almond butter for a gourmet touch. For parties, stack them between layers of wax paper in jars or gift boxes for charming edible gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your Oat Flour Peanut Butter Cookies in an airtight container. Stored at room temperature, they remain fresh and chewy for up to 5 days, making them an excellent grab-and-go treat whenever you need a pick-me-up.
Freezing
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 3 months, ready to thaw whenever the craving strikes.
Reheating
To enjoy them fresh from the freezer, simply pop cookies in a warm oven for a few minutes or microwave briefly until soft and warm. This quick reheating revives their original chewy texture and peanut buttery aroma.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter can add an interesting texture to your cookies, giving a bit of extra nuttiness and bite. Just expect a slightly different mouthfeel compared to the smooth version.
What if I don’t have oat flour? Can I substitute with another flour?
While oat flour is recommended for its flavor and gluten-free nature, you can swap it with whole wheat flour or almond flour. Just note the texture and taste will change slightly, and almond flour can make the cookies denser and moister.
Is coconut sugar necessary for this recipe?
Coconut sugar adds a subtle caramel-like flavor and is less refined than white sugar. However, you can use light brown sugar or even maple syrup as alternatives — just adjust quantities slightly to balance moisture.
How chewy are these cookies compared to regular peanut butter cookies?
Thanks to the oat flour and balanced baking time, these cookies are wonderfully soft and chewy on the inside with gently crisp edges. They are less crunchy than traditional cookies, offering a more tender bite.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Adding dark chocolate chips, chopped nuts, or even dried fruit can take these cookies to the next level. Just fold them into the dough after mixing the dry ingredients for even distribution.
Final Thoughts
This Oat Flour Peanut Butter Cookies Recipe is a true gem for anyone who loves simple, wholesome baking with big flavor. Once you try it, you’ll find it hard to go back to ordinary peanut butter cookies since the chewy texture and hearty oat flour make every bite uniquely satisfying. Go on, give this recipe a try and watch how it quickly becomes a beloved staple in your cookie collection!
Print
Oat Flour Peanut Butter Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Oat Flour Peanut Butter Cookies are a simple, wholesome treat made with natural peanut butter and oat flour, offering a chewy texture and rich flavor without refined flour. Perfect for a quick homemade snack, they combine the nutty taste of peanut butter with the natural sweetness of coconut sugar and optional add-ins like dark chocolate chips for extra indulgence.
Ingredients
Base Ingredients
- 1 cup natural creamy peanut butter (unsweetened and unsalted)
- 3/4 cup coconut sugar or light brown sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup oat flour (store-bought or homemade from rolled oats)
Optional Add-ins
- Handful of dark chocolate chips
- Sprinkle of flaky sea salt for topping
- 1 to 2 tablespoons maple syrup for extra chewiness (reduce sugar slightly if using)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking, ensuring a non-stick surface for baking your cookies.
- Mix the Wet Ingredients: In a large mixing bowl, combine the natural creamy peanut butter, coconut sugar, egg, vanilla extract, and salt. Stir well until the mixture is smooth and fully combined, creating a creamy base for the dough.
- Add Dry Ingredients: Sprinkle in the baking soda and oat flour gradually. Mix until a thick, dense dough forms; the texture should be moldable like play dough, indicating the right consistency for shaping.
- Shape the Dough: Use a small cookie scoop or tablespoon to portion the dough evenly. Roll each portion into a ball and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Press with Fork: Gently press a criss-cross pattern onto each dough ball using a fork, flattening the cookies slightly to help them bake evenly and create a classic peanut butter cookie look.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, until the edges appear set while the centers remain soft, ensuring a chewy texture. Avoid overbaking to maintain this desired chewiness.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 to 10 minutes so they firm up slightly before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For a deeper flavor, consider toasting the oat flour lightly before use, but it’s optional.
- Optional maple syrup can be added to the dough for extra chewiness, but if used, reduce the sugar slightly to balance sweetness.
- If you add chocolate chips, fold them into the dough before shaping the balls.
- Store these cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use parchment paper or a silicone mat for easier cleanup and to prevent sticking.
