A crowd pleasing cookie, these oat flour peanut butter cookies are packed full of peanut butter! Thick and rolled in sugar, this gluten free version will give your favorite bakery cookie a run for their money!
And so peanut butter cookies are my kryptonite. Especially these oat flour peanut butter cookies!
Made entirely in ONE BOWL. Ready in half and hour.
Thick and delicious with soft centers and crumbly edges.
Are you drooling?
- Butter- Salted or unsalted butter work. If using salted, omit the added salt in the recipe.
- Brown Sugar
- Peanut Butter- I use natural, smooth peanut butter for this recipe. Sunflower seed butter or a different nut butter will also work.
- Baking Soda
- Sea Salt- Omit if using salted butter.
- Oat Flour- I tested this recipe with both boughten and homemade oat flour and got good results with both. If you need this recipe to be gluten free, ensure that you are using certified gluten free oat flour.
- Granulated Sugar- Optional for rolling.
1. Make Dough. Cream together butter and sugar until fluffy in a large bowl. Mix in the egg followed by the peanut butter. Add the baking soda, salt and vanilla. Finally, mix in the oat flour. The dough will be quite thick.
* Oat flour is less dense than all purpose flour so when measuring it out, it should be lightly packed into the measuring cup. See this post about baking cookies with oat flour for images and more info.
2. Shape cookies. Scoop 1.5-2 tablespoon of dough and roll into a ball. Repeat with remaining dough.
3. Roll in Sugar. Just like these scrumptious Oat Flour Gingersnaps, we are going to roll the cookie dough balls in sugar and place on a prepared cookie sheet for some sparkle and crunch!
4. Press Down. Using your hand or the back of a spoon, flatten of the cookie dough balls slightly so that they are a wider than tall (about ½ inch / 1 cm tall).
5. Bake. Bake at 350 F for 8-9 minutes. The centers will still be soft but don't be tempted to over bake.
6. Flatten. Remove the cookies from the oven and if desired, use the back of a spoon to flatten the tops a bit more.
7. Cool. Let the cookies cool on the baking sheet for 10 minutes (don't be tempted to move them sooner- they are soft and will not hold together right out of the oven!) then use a spatula to move to a wire rack to cool completely.
Make Ahead: Cookie dough can be made up to 3 days ahead, covered and kept in the refrigerator. You can shape the dough into balls and roll it in sugar before refrigerating or do that when you are ready to bake. When ready to bake, remove the dough from the fridge 30 minutes prior and allow it to come to room temperature. Resume with the recipe where you left off.
To Freeze Cookie Dough: Shape the dough into balls and roll in sugar. Place in a single layer on a large plate or cookie sheet and freeze until solid and then package into an airtight container or zip top bag. When ready to bake, remove desired amount of cookie balls from the freezer and place on a cookie sheet. Allow to thaw and come to room temperature (30-45 minutes), squish down slightly and bake as directed.
To Store: Cool cookies completely and store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Make it Your Own
Want to change it up? Try one of these variations or a combination of them!
- Peanut Butter Chocolate Chip- Mix in up to 1 and ½ cups of chocolate chips (or another favourite add in).
- Peanut Butter Nut Cookies - Add up to 1 and ½ cups of chopped peanuts.
- Peanut Butter Jelly Cookie Sandwiches- Spread jelly on the bottom of one cookie and peanut butter on the bottom of another and sandwich the two together.
Yes, I tested this recipe with both homemade and store bought oat flour and the cookies turned out well both times.
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And if you liked this recipe...
...you might also like:
- Oat Flour Chocolate Cookies
- Oat Flour Oatmeal Cookies
- Chocolate Peanut Butter Bars
- White Chocolate Peanut Butter No Bake Cookies
- Oat Flour Chocolate Chip Cookies
Oat Flour Peanut Butter Cookies
- ½ cup softened butter
- ½ cup brown sugar
- 1 cup smooth, natural-style peanut butter
- 1 egg
- 1 and ½ teaspoon vanilla
- ½ teaspoon baking soda
- ¼ tsp fine sea salt
- 1 and ½ cups oat flour lightly packed and levelled, certified GF if needed
- ¼ cup granulated sugar for rolling
- Preheat the oven to 350 °F. Prepare a large cookie sheet by lining with a silicone mat.
- Cream together butter and sugar in a large bowl. Add egg and then peanut butter and mix until well combined. Add vanilla, baking soda and salt and combine. Finally, add the oat flour and mix until fully incorporated.
- Measure out the granulated sugar into a shallow bowl.
- Scoop the dough into 1.5-2 tablespoon balls and roll each in the sugar until coated. Place on your prepared baking sheet and lightly squish down so they are about ½ inch/1 cm thick.
- Bake for 8-9 minutes until the edges are just set. The centers will still be very soft.
- Remove from the oven and use the back of a spoon to lightly flatten the tops and then let cool on the baking sheet for 10 minutes. Use a spatula to move the cookies to a wire rack to cool completely.
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