Oat Flour Peanut Butter Cookies Recipe – Step by Step: People love these oat flour peanut butter cookies, which are full of peanut butter. Your favorite restaurant cookie will not be able to keep up with this gluten-free version. It is thick and rolled in sugar.
Oat Flour Peanut Butter Cookies Recipe – Step by Step
Ingredients
- ½ cup softened butter
- ½ cup brown sugar
- 1 cup smooth, natural-style peanut butter
- 1 egg
- 1 and ½ teaspoon vanilla
- ½ teaspoon baking soda
- ¼ tsp fine sea salt
- 1 and ½ cups oat flour lightly packed and levelled, certified GF if needed
- ¼ cup granulated sugar for rolling
Instructions
- Warm the oven up to 350 °F. Put a silicone mat on the bottom of a big cookie sheet to get it ready.
- In a big bowl, cream the butter and sugar together. After adding the egg, mix in the peanut butter until everything is well mixed. Mix in the salt, baking soda, and vanilla. Last, add the oat flour and mix it in until it’s all mixed in.
- Put the powdered sugar into a bowl that is not too deep.
- Roll the dough into 1.5 to 2 tablespoon-sized balls and coat each one in sugar. Squish them down a little so they are about ½ inch (1 cm) thick on the baking sheet that you have already prepared.
- Put it in the oven for 8 to 9 minutes, or until the edges are just beginning to set. It will still be very soft in the middle.
- If the tops are too flat, use the back of a spoon to make them a little flatter. Let them cool on the baking sheet for 10 minutes. Move the cookies to a wire rack with a spoon so they can cool all the way down.
Nutrition
- Calories: 157 kcal
- Carbohydrates: 14g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0.2g
- Cholesterol: 17mg
- Sodium: 129mg
- Potassium: 99mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 128IU
- Calcium: 15mg
- Iron: 1mg
Oat Flour Peanut Butter Cookies Recipe – Step by Step
1. Make Dough: Warm the oven up to 350 °F. Put a silicone mat on the bottom of a big cookie sheet to get it ready.
- In a big bowl, cream the butter and sugar together. After adding the egg, mix in the peanut butter until everything is well mixed. Mix in the salt, baking soda, and vanilla. Last, add the oat flour and mix it in until it’s all mixed in.
- Put the powdered sugar into a bowl that is not too deep.
- Roll the dough into 1.5 to 2 tablespoon-sized balls and coat each one in sugar. Squish them down a little so they are about ½ inch (1 cm) thick on the baking sheet that you have already prepared.
Put it in the oven for 8 to 9 minutes, or until the edges are just beginning to set. It will still be very soft in the middle. - If the tops are too flat, use the back of a spoon to make them a little flatter. Let them cool on the baking sheet for 10 minutes. Move the cookies to a wire rack with a spoon so they can cool all the way down.
2. Shape cookies- Scoop 1.5-2 tablespoon of dough and roll into a ball. Repeat with remaining dough.
3. Roll in Sugar- We are going to roll the cookie dough balls in sugar and put them on a cookie sheet that has been prepared for some sparkle and crunch! A lot like these delicious Oat Flour Gingersnaps!
4. Press Down- Flatten the cookie dough balls a little with your hand or the back of a spoon so they are about ½ inch (1 cm) wide and tall.
5. Bake- Put it in the oven at 350 F for 8 to 9 minutes. Even though the middles will still be soft, don’t bake them for too long.
6. Flatten- Get the cookies out of the oven. If you want, you can flatten the tops a bit more with the back of a spoon.
7. Cool – Do not move the cookies before 10 minutes have passed; they are still soft and will not hold together right after coming out of the oven. After that, move it to a wire rack with a spatula to cool completely.
8. Enjoy.
LEFTOVERS
Make Ahead: You can cover and chill cookie dough in the fridge for up to three days. Do not roll the dough in sugar before putting it in the fridge. You can do that when you are ready to bake. If you want to bake the dough, take it out of the fridge 30 minutes before you’re ready to use it. Pick up where you left off with the recipe.
To freeze cookie dough, roll it into balls and coat them in sugar. In a single layer, place on a big plate or cookie sheet. Freeze until solid, then put in a container or bag with a zip top that will keep air out. When you’re ready to bake, take as many cookie balls as you want from the freezer and put them on a cookie sheet. Wait 30 to 45 minutes for it to thaw and reach room temperature. Then, slightly squash it and bake as directed.
To Store: Let cookies cool fully, then put any extras in a container that won’t let air in. Leave them out at room temperature for up to four days, or freeze them for up to three months.
MAKE IT YOUR OWN
Want to change it up? Try one of these variations or a combination of them!
- Peanut Butter Chocolate Chip– Mix in up to 1 and ½ cups of chocolate chips (or another favourite add in).
- Peanut Butter Nut Cookies – Add up to 1 and ½ cups of chopped peanuts.
- Peanut Butter Jelly Cookie Sandwiches- Spread jelly on the bottom of one cookie and peanut butter on the bottom of another and sandwich the two together.
SERVING IDEAS
You can eat these oat flour peanut butter cookies by themselves, with ice cream, or make a peanut butter cookie dessert with them! Put them in Chocolate Hummus or dip them in it!
Yes, I tried this recipe with both homemade and store-bought oat flour, and both times the cookies turned out well.