Chewy Peanut Butter Cookies Made with Oat Flour

For peanut butter lovers everywhere: these oat flour peanut butter cookies are delightfully satisfying, with crisp edges, tender centers, and a rich peanut butter flavor.

Why you’ll love them

Cookies may as well be a love language — these peanut butter oat flour cookies are a perfect example. They bake up with golden-brown edges and soft, chewy centers, delivering plenty of peanut butter flavor in every bite.

They are the ideal thickness and texture on their own, and they also make a great base for mix-ins: try chocolate chips, white chocolate chips, or M&M’s to switch things up. These oat-flour cookies are naturally gluten-free and easy to adapt to dairy-free diets when you swap in a vegan butter alternative.

Be warned: they disappear fast, so set one aside if you want to actually taste your own batch.

Key Ingredients

Oat flour — a mild-tasting, naturally gluten-free flour that works well in cookies. It’s more absorbent than all-purpose flour, so recipes should be written specifically for it.

Peanut butter — a creamy, commercial peanut butter works best for this recipe. If you use a natural peanut butter, stir it well before measuring and be aware the texture may change the dough slightly.

Unsalted butter — use room-temperature unsalted butter so you can control the salt level. If it’s too cold, soften it briefly in the microwave in short bursts.

How to Make Oat Flour Cookies

Start by preheating the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

If you have silicone baking mats, they’re convenient and reusable, so you can skip parchment entirely.

1. Cream the butter, sugars, & peanut butter

In a stand mixer fitted with a paddle attachment or using an electric hand mixer, beat the butter, granulated sugar, brown sugar, and peanut butter until the mixture is light and fluffy.

2. Mix in the egg

Add the egg and beat until just combined, then scrape down the bowl with a spatula to ensure everything is incorporated.

3. Add the dry ingredients

Sift or measure the oat flour, then add it to the bowl with the baking soda and kosher salt. Beat on low briefly, then increase to medium speed until a cohesive cookie dough forms.

4. Scoop cookies & bake

Use a small cookie scoop to portion the dough: place six scoops onto the prepared sheet pan. Bake for 10 to 12 minutes—remove the pan when the edges are golden and the centers still look slightly underdone. If the entire cookie appears fully set when you pull it out, it’s likely overbaked.

Cookie Making Tips

• Don’t overbake. Cookies continue to set after they leave the oven. Pull them when the edges are golden and the centers still look slightly underdone to keep a chewy middle.
• Let them set on the pan. Allow cookies to cool on the baking sheet for at least five minutes before transferring to a cooling rack. Hot cookies are fragile and can fall apart if moved too soon.

Storage & Freezing Tips

• Once completely cooled, store cookies in an airtight container at room temperature for up to four days, or refrigerate for up to one week.
• Freezer-friendly: Freeze either unbaked cookie dough balls or fully baked cookies.
• Unbaked dough: Scoop dough onto a lined sheet pan and freeze until firm. Transfer the frozen balls to a zip-top bag and use within three months.
• Baked cookies: Place cooled cookies in a freezer-safe container or bag for up to three months. Thaw at room temperature or warm briefly in the microwave in 10-second increments.

Variations

• Dairy-free: Replace the butter with your preferred vegan butter stick.
• Mix-ins: Fold in chocolate chips, white chocolate chips, M&M’s, peanut butter chips, chopped peanuts, or even crushed pretzels for texture and flavor.

FAQs

Peanut Butter Cookie Recipes

• Almond Flour Peanut Butter Cookies
• Peanut Butter Oatmeal Cookies
• Flourless Peanut Butter Cookies