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A close-up shot of a single oat flour peanut butter cookie broken in half to show its soft and chewy texture inside.

Oat Flour Peanut Butter Cookies (The Best Chewy Recipe!)

The best Oat Flour Peanut Butter Cookies are perfectly soft, wonderfully chewy, and packed with flavor. This easy, one-bowl recipe is naturally gluten-free and creates a deliciously moist cookie that's impossible to resist. A guaranteed family favorite!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Oat Flour use certified gluten-free if necessary
  • 1 cup Creamy Peanut Butter avoid natural, no-stir varieties
  • 1 cup Light Brown Sugar packed
  • 1/2 cup Unsalted Butter softened
  • 1 Large Egg room temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt

Equipment

  • 2 Baking sheets
  • 1 Electric mixer
  • 1 Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add the peanut butter, egg, and vanilla extract. Mix until well combined and smooth.
  4. Sprinkle the oat flour, baking soda, and salt over the wet ingredients. Mix on low speed until just combined. Do not overmix.
  5. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough into balls. Place them on the prepared baking sheets, about 2 inches apart.
  6. Gently press down on each cookie with a fork to create a criss-cross pattern.
  7. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Don't Overbake: For the chewiest texture, remove cookies from the oven when the centers are still soft.
Make Your Own Oat Flour: Blend rolled oats in a high-speed blender until a fine flour forms.