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

Scale

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)

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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.