Big, Soft, and Chewy Oat Flour Peanut Butter Cookies

You won't believe these old fashioned, soft and chewy peanut butter cookies are actually made with oat flour and naturally gluten-free. Peanut butter oat flour cookies have that old school taste and texture thanks to two simple baking tricks anyone can pull off. Let's make this super-dooper easy recipe together!

Prep Time 5

Cook Time 12

chiling 1

Total Time 1 17

Servings cookies

Author Melissa Erdelac

Ingredients

½ cup (113 g) unsalted butter
¾ cup (194 g) creamy peanut butter
½ cup (117 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups (190 g) oat flour see recipe notes for making your own
1 teaspoon baking soda
½ teaspoon salt

Instructions

First, make your oat flour if you don't have some on hand. Place 2 cups old fashioned or quick-cooking oats into a food processor or high-powered blender. Blend until the oats until it turns into a fine, powdery flour (about 1 minute). Check to make sure you don't have any larger flecks of oats, and if so, blend again. Set aside.
In a large mixing bowl or stand-mixer, mix together on medium high speed the softened butter, peanut butter, brown sugar, and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and combine well.
½ cup unsalted butter, ¾ cup creamy peanut butter, ½ cup packed light brown sugar, ½ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
On low speed mix in the oat flour, baking soda, and salt until well combined.
2 cups oat flour, 1 teaspoon baking soda, ½ teaspoon salt
Although this step may be skipped if you're in a hurry, I recommend chilling the dough for best results. (See post for why!) Cover and chill for at least 1 hour, up to overnight.
When ready to bake, preheat oven to 325℉ for soft batch cookies, 350℉ for a crispier cookie. Use a medium cookie scoop or drop 1 ½ – 2 tablespoons onto the sheets about 2 inches apart. Bake for 12-14 minutes, turning and rotating pans halfway through. Be careful to not over bake, especially if making soft batch cookies. If making crispy cookies, bake 14-15 minutes. Cool on the baking sheets for 5 minutes before transferring to cooling rack.

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