Soft Batch Oat Flour Peanut Butter Cookies

Name: Soft Batch Oat Flour Peanut Butter Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
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

5 steps

Prep:5minCook:12min

Guaranteed to be love at first bite! 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!

Updated at: Wed, 11 Dec 2024 08:53:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories141.2 kcal (7%)

Total Fat8.4 g (12%)

Carbs14.4 g (6%)

Sugars8.5 g (9%)

Protein3.2 g (6%)

Sodium108 mg (5%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

26 servings

½ cupunsalted butter

194gcreamy peanut butter

½ cuplight brown sugar

packed

½ cupgranulated sugar

1egg

large

1 teaspoonvanilla extract

190goat flour

see recipe notes for making your own

1 teaspoonbaking soda

½ teaspoonsalt

Instructions

Step 1

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.

Step 2

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.

Step 3

On low speed mix in the oat flour, baking soda, and salt until well combined.

Step 4

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.

Step 5

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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