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Oat flour peanut butter cookies on parchment paper.

Oat Flour Peanut Butter Cookies (Vegan & Gluten-Free)

  • Author: Bruna
  • Total Time: 25 minutes
  • Yield: 20 cookies 1x
  • Diet: Vegan


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!


Units Scale
  • 1 cup natural creamy peanut butter (unsalted)
  • 3/4 cup coconut sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 cup oat flour (gluten-free if necessary)
  • 1 teaspoon baking powder


  1. Preheat the oven to 350˚F (177˚C). Line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the natural peanut butter, coconut sugar, sea salt, vanilla extract, and almond milk until the ingredients are fully combined.
  3. Next, 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. 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 and adjust the dough if necessary.
  4. Using a 1.5 tablespoon cookie scoop or a spoon, scoop out portions of the dough and roll them between your hands to form balls.
  5. Place the balls about 2 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 a criss-cross pattern on the cookies.
  6. Bake for 10-12 minutes or until the edges of the cookies appear slightly darker and the center is still soft and lightly golden. Transfer the cookies to a cooling rack and let them cool completely before serving.


To maintain freshness, store the cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze the cookies in a single layer using a freezer-safe bag for up to 3 months.

Check out the recipe post for ideas on how to modify the recipe and serving suggestions.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 136.4 kcal
  • Sugar: 7.9 g
  • Sodium: 84.3 mg
  • Fat: 6.7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.4 g
  • Fiber: 3.7 g
  • Protein: 3.9 g
  • Cholesterol: 0 mg

Keywords: peanut butter cookies with oat flour, vegan, gluten-free, healthy, quick, easy, simple, oat flour, oil-free, eggless