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Close-up of baked oat flour peanut butter cookies with visible ground oat flecks and soft gooey centers on a matte ceramic plate.
FL Recipes

Thick & Chewy Oat Flour Peanut Butter Cookies

Oat Flour Peanut Butter Cookies feature a thick, dense foundation, golden-brown slightly cracked edges, and soft gooey centers. Topped with flaky sea salt and classic criss-cross impressions, they are an irresistible gluten-free friendly treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 1/2 cups (180g) oat flour Certified gluten-free if needed.
  • 1/4 cup (25g) coarse rolled oats Briefly pulsed.
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 cup (250g) conventional creamy peanut butter Avoid natural/runny types.
  • 1/2 cup (113g) unsalted butter Softened to room temperature.
  • 3/4 cup (150g) light brown sugar Packed.
  • 1/4 cup (50g) granulated sugar
  • 1 large egg Room temperature.
  • 1 large egg yolk Room temperature.
  • 1 tsp (5ml) vanilla extract Pure extract preferred.
  • 1 pinch coarse flaky sea salt For garnish.

Equipment

  • 1 Stand Mixer Or an electric hand mixer for creaming butter and sugars.
  • 1 Baking Sheet Light-colored aluminum is preferred to prevent burning.

Method
 

Making the Dough
  1. In a medium mixing bowl, whisk together the oat flour, coarse rolled oats, baking soda, and fine sea salt. Set aside.
  2. In the bowl of your stand mixer, beat the softened unsalted butter, light brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
  3. Add the creamy peanut butter and mix until smooth. Scrape the bowl, then beat in the whole egg, egg yolk, and vanilla extract for 60 seconds.
  4. Turn the mixer to low and gradually add the dry ingredients, mixing just until streaks disappear. Cover and chill the dough for 30 minutes in the refrigerator.
  5. Preheat oven to 350°F (175°C). Scoop 2-tablespoon portions of dough, roll into balls, and place 2 inches apart on a parchment-lined baking sheet. Press a fork on top of each twice to create criss-cross impressions.
  6. Bake for 10 to 12 minutes until edges are golden-brown and slightly cracked, but centers remain soft. Remove from oven and immediately sprinkle with coarse flaky sea salt.
  7. Let cookies rest on the hot baking sheet for 10 minutes to set before transferring to a wire rack or plate.

Nutrition

Calories: 210kcalProtein: 5gFat: 12gFiber: 2g

Notes

Do not skip the chilling step or your cookies will flatten.
Use conventional peanut butter (like Jif or Skippy) to maintain the fork impressions.
Keyword chewy peanut butter cookies,gluten free peanut butter cookies,Oat Flour Peanut Butter Cookies

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