Oat Flour Peanut Butter Cookies

These oat flour peanut butter cookies are a perfect healthy snack or dessert. They’re soft, chewy, and bursting with peanut butter flavor. Plus, with just a few simple ingredients, they’re incredibly easy to make!

Love peanut butter cookies but want a healthier option? Look no further than these oat flour peanut butter cookies! Made with only a handful of ingredients, including natural peanut butter and oat flour, they’re not only gluten-free but also ideal for those following a plant-based diet.

I seriously can’t get enough of these cookies – they’re my absolute favorite! Along with my vegan sweet potato brownies, I always make sure to have a stash of these in my freezer for whenever I need a quick and delicious snack.

And the best part? They’re made with natural peanut butter, so you get that real, nutty flavor and an irresistibly soft and chewy texture. And because the peanut butter is a little oilier, these cookies won’t dry out or get crumbly like some others can. Trust me, once you try them, you won’t be able to resist them!

Jump to:

• Why you’ll love these oat flour peanut butter cookies
• Ingredients you’ll need
• How to make oat flour peanut butter cookies
• Recipe video
• Tips & recipe notes
• Variations & additions
• Serving suggestions
• Storage & reheating tips
• FAQs
• Recipe

Why you’ll love these oat flour peanut butter cookies

• These peanut butter cookies with oat flour are a healthier twist on a classic treat, yet they still manage to be rich, indulgent, and utterly delicious. With their delightful chewy texture, they’re sure to satisfy your sweet tooth. In fact, I even prefer them over traditional peanut butter cookies!
• No need to be a pro in the kitchen to make these cookies from scratch! They’re quick and easy to make. Simply mix all the ingredients in one bowl, scoop out the cookie dough, press it with a fork, and bake. No need to chill the dough before baking! In no time at all, you’ll have a batch of freshly baked, mouth-watering cookies to enjoy.
• They’re always a hit with the crowd! We enjoy sharing them at gatherings and potlucks, and even those who are used to classic cookies made with butter, eggs, and wheat flour can’t resist their deliciousness.
• They’re vegan and gluten-free, making them a great option for anyone with dietary restrictions.
• They’re perfect for meal prep and snacking on the go, as they can be stored in the freezer for extended periods without losing their freshness or taste.

Ingredients you’ll need

All the ingredients are easy to find and you probably already have them on hand!

• Peanut Butter: Peanut butter is a key ingredient that adds a rich and satisfying flavor to these cookies. Not only that, it also adds healthy fats, protein, and fiber, making them a more nutritious treat. Choose creamy natural store-bought or homemade peanut butter that doesn’t contain any additives such as oil or sugar. It’s crucial to make sure that the oil sitting on top of the peanut butter jar is thoroughly stirred and mixed in for the perfect texture.
• Oat Flour: Oat flour not only provide a hearty and nutritious base for these cookies, but also adds a slightly sweet and nutty taste that enhances their flavor. If you have gluten intolerance or celiac disease, be sure to use certified gluten-free oat flour.
• Coconut Sugar: I use coconut sugar in this recipe, but you can also use other granulated sugars like turbinado sugar, demerara, brown sugar, or organic cane sugar. Avoid using liquid sweeteners like maple syrup as they can throw off the wet/dry ratio of the recipe.
• Almond Milk: Almond milk helps to make the dough more moist and easier to work with, since we’re not using eggs in this recipe. It can be substituted with other types of milk or even water if needed.
• Vanilla Extract: Vanilla extract provides a subtle sweetness and depth of flavor that complements the other ingredients in the recipe.
• Salt: Salt is added to cookies to enhance the flavor and balance the sweetness.
• Baking Powder: Baking powder is used as a leavening agent.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make oat flour peanut butter cookies

These cookies are so simple to whip together! Just mix everything up, scoop out the cookie dough, press it with a fork, and bake.

While the recipe card provides detailed instructions, you can also follow along with the step-by-step photos and helpful tips included here to make the process even smoother.

Step 1: Prepare for baking

When you’re ready to start:

• Preheat the oven to 350˚F (177˚C).
• Line an baking sheet with parchment paper. Set aside.
• Gather your ingredients.

Step 2: Mix the ingredients

Since we’re not using butter or coconut oil, you can mix all ingredients by hand in a large mixing bowl. It’s as easy as it gets!

1. First, combine the natural peanut butter, coconut sugar, sea salt, vanilla extract, and almond milk. Mix well using a whisk until the ingredients are fully incorporated.
2. Then, add the oat flour and baking powder to the mixing bowl, and use a spatula to mix the ingredients together until they’re fully combined and form a thick dough.

The dough will be dense, but it should not stick to your hands when shaping. At first, it may seem thin and sticky, but as you continue to mix the ingredients, it will become thicker and easier to mold. You can check the photos and video for reference on the texture of the dough.

• If it seems too sticky, you can adjust the dough by adding a little more oat flour.
• If the dough is too dry and crumbly, you can add a little more almond milk to help bring it together. However, be careful not to add too much, as this can make the dough too wet and difficult to work with.

Note: For optimal results in this recipe, it is crucial to ensure that the peanut butter is well mixed before adding it. The oils in the peanut butter tend to separate, so it is important to stir it thoroughly to fully incorporate them.

Step 3: Shape the cookies

After mixing the dough, scoop out portions of it and roll them between your hands to form smooth balls. To make things easier, a 1.5 tablespoon cookie scoop can be used. The dough may feel a little oily due to the natural oil of the peanut butter, but it should not stick to your hands.

Place the balls a couple inches apart from each other on the lined baking sheet. Then use the back of a fork to flatten the cookies slightly. Turn the fork going in the opposite direction and flatten them again, creating the signature peanut butter criss-cross pattern on the cookies.

Step 4: Bake the peanut butter cookies

Bake for 10-12 minutes or until the edges of the cookies appear slightly darker and the center is still soft and lightly golden.

To ensure that the cookies don’t become dry and hard, it’s important to avoid overbaking them. As ovens can vary, it’s essential to pay close attention. Taking the cookies out of the oven before they’re fully done allows them to continue cooking and setting up outside of the oven. This also helps to achieve a chewy or soft texture.

Transfer the cookies to a cooling rack and let them cool completely before serving.

You can now enjoy the deliciousness of your oat flour peanut butter cookies!

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• Use good quality ingredients and follow the recipe closely for better results.
• Remember that natural peanut butter tends to separate, with the oil rising to the top. Make sure to stir the peanut butter in the container thoroughly before measuring the required amount. The consistency you want is runny and not dry, like the bottom of a container.
• Use a cookie scoop to ensure consistent cookie size.
• As these cookies are gluten-free, there’s no need to worry about overmixing the batter, so be sure to thoroughly combine all the ingredients.

Variations & additions

The recipe is already amazing, but you can experiment with these ideas to add some variety to it:

• Add chocolate chips to the dough for a delicious chocolate twist.
• Use crunchy natural peanut butter for a crunchy texture.
• Add ground cinnamon to the dough for a warm, cozy flavor.
• Melt chocolate and drizzle over the cooled cookies for a decadent finishing touch.
• Use your thumb or the back of a spoon to make an indentation in the center of each cookie ball. Fill the indentation with a small spoonful of your favorite berry jam before baking. For a fruity twist and the nostalgia of PB&J, raspberry or strawberry jam are excellent options.
• To enhance the peanut flavor, sprinkle a pinch of sea salt flakes on top of the cookies.

Serving suggestions

While these cookies are great by themselves, here are some ways to make them even better:

• Serve warm with a cup of coffee or a glass of cold milk for a classic and comforting treat.
• Spread a little more peanut butter on top of each cookie for an extra peanut buttery experience.
• Sandwich two cookies together with a layer of berry jam for a delicious and indulgent treat.
• Crumble the cookies on top of ice cream for a crunchy and flavorful topping.
• Drizzle melted chocolate over the top for extra chocolatey goodness.

Storage & reheating tips

Chances are these cookies won’t stick around long! But here are some tips to store them properly:

• Allow the cookies to cool completely before storing. If you try to store them while they are still warm, they may become too moist.
• To store the cookies, you can keep them in an airtight container at room temperature for up to 2 days. However, if you need to store them for a longer period, you can place them in the refrigerator for up to a week.
• These cookies also freeze well for up to 3 months. Simply place them in a freezer-safe bag in a single layer. When you’re ready to enjoy them, they thaw quickly. You can either transfer them to the refrigerator about an hour before you plan to eat them, leave them on the counter for about 30 minutes, or reheat them using an air fryer for 1-2 minutes.

Tip: I personally love eating these cookies straight out of the freezer. They taste just as good, and since the recipe doesn’t use butter, they’re still easy to chew.

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