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Oat Flour Peanut Butter Cookies Recipe

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4.2 from 82 reviews

These Oat Flour Peanut Butter Cookies are a deliciously soft and chewy treat made with wholesome oat flour and creamy peanut butter. Perfectly balanced with a touch of sweetness and a tender crumb, they bake up golden with just the right amount of chewiness in the center. A great gluten-free alternative that satisfies your cookie cravings!

Ingredients

Cookie Dough

  • 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

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, or alternatively a large bowl using an electric hand mixer, beat the softened butter, brown sugar, sugar, and creamy peanut butter together. Mix on medium speed until the mixture is light and fluffy, which should take about 3 minutes.
  3. Add Egg: Add the egg to the mixture and continue beating just until combined. Use a spatula to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
  4. Incorporate Dry Ingredients: Add in the oat flour, baking soda, and kosher salt. Begin mixing on low speed briefly to avoid flour flying out, then increase to medium speed and beat until all dry ingredients are evenly blended into the dough.
  5. Scoop Cookies: Using a small cookie scoop, place six equal portions of dough onto the prepared sheet pan, spacing them adequately to allow for spreading.
  6. Bake: Bake the cookies for 10 to 12 minutes. The edges should turn a golden brown while the centers remain slightly underbaked to keep them soft.
  7. Cool: Remove the pan from the oven and let cookies rest on the pan for at least 5 minutes to firm up. Then transfer them to a cooling rack to cool completely. Repeat the scooping and baking until all dough is used.

Notes

  • To keep cookies uniform, use a small cookie scoop.
  • Do not overbake; underbaked centers ensure soft, chewy cookies.
  • Oat flour can be homemade by finely grinding rolled oats in a blender.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a nuttier flavor, try using natural peanut butter with no added sugar.

Find it online: https://deliciousyum.com/oat-flour-peanut-butter-cookies-recipe/