1.
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.
2.
Scoop 1.5-2 tablespoon of dough and roll into a ball. Repeat with remaining dough.
3.
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.
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 at 350 F for 8-9 minutes. The centers will still be soft but don't be tempted to over bake.
6
Remove the cookies from the oven and if desired, use the back of a spoon to flatten the tops a bit more.
7
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.
8