Oat Flour Peanut Butter Cookie Recipe 

In order to make these gluten-free peanut butter cookies that are chewy and crinkle, oat flour is used in the preparation process.

– 113 g or ½ cup unsalted butter – 100 g or ½ cup granulated sugar – 100 g or ½ cup brown sugar – ½ tsp fine sea salt – 1-2 teaspoons pure vanilla extract – 1 large egg – 165 g or ⅔ cup crunchy peanut butter generic brand that does not separate – 1 teaspoon baking soda – ½ tsp baking powder – 195g or 1 ½ cups oat flour




In a bowl that can handle heat, melt the butter in the microwave for one minute at full power. If the butter was very cold, add another 30 to 45 seconds.

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STEP  1 .

Mix the sugars, vanilla, and salt into the mixture and whisk it very hard until it sticks together and looks shiny. Add the peanut butter and mix it in.

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Add egg, whisk. No flour remains after mixing oat flour, baking powder, and soda.Place the bowl in the fridge uncovered for an hour. Leave longer? Wrap in plastic.

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The oven needs to be heated up to 350 degrees Fahrenheit first. Two baking sheets should be lined with the parchment paper.

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Scoop it up Let at least an inch of space around each cookie to spread. Use 1.5 to 2 tablespoons of dough per cookie.

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The cookies are done when the edges are just beginning to turn golden and they are puffy and cracked.

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Maintain the cookies at room temperature by placing them in a container that is airtight and storing them there.

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-Calories: 99kcal -Carbohydrates: 10.4g -Protein: 2.6g  -Fat: 5.7g 

See Also

Cranberry Curd Recipe