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Close-up of a matte finish Oat Flour Peanut Butter Cookie showing the tender, slightly crinkled edges and light golden-brown color. (Oat Flour Peanut Butter Cookies)

Oat Flour Peanut Butter Cookies: Thick, Soft, and Gluten-Free

These Oat Flour Peanut Butter Cookies are thick, soft, and naturally gluten-free. Featuring a classic cross-hatch pattern and a matte finish, they are perfectly balanced with creamy peanut butter and a touch of flaky sea salt.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups Fine Oat Flour 180g
  • 1 tsp Baking Soda 5g
  • 1/2 tsp Salt Fine sea salt
  • 1 cup Creamy Peanut Butter 250g, emulsified
  • 1/2 cup Unsalted Butter 113g, softened
  • 3/4 cup Light Brown Sugar 150g, packed
  • 1/4 cup Granulated Sugar 50g
  • 1 large Egg Room temperature
  • 1 tbsp Vanilla Extract 15ml
  • 1 tbsp Flaky Sea Salt For topping

Equipment

  • 1 Stand Mixer Or electric hand mixer
  • 2 Baking Sheet Lined with parchment paper
  • 1 Dinner Fork For the cross-hatch pattern
  • 1 Cookie Scoop 2-tablespoon size

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together the oat flour, baking soda, and fine salt until no lumps remain.
  2. In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy.
Mixing and Shaping
  1. Add the egg and vanilla extract to the creamed mixture, beating for another minute until fully combined.
  2. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Let the dough rest for 10 minutes to hydrate the oat flour.
  3. Roll 2-tablespoon portions into balls. Place on a baking sheet and use a fork to create a cross-hatch pattern, pressing until 1/2 inch thick.
Baking
  1. Bake for 9-11 minutes until the edges are light golden-brown and the surface is matte. Do not overbake.
  2. Remove from the oven and immediately sprinkle with flaky sea salt. Cool on the tray for 5 minutes before transferring to a wire rack.

Notes

Ensure your oat flour is certified gluten-free if needed.
Use a standard creamy peanut butter rather than a 'stir' variety for the best texture.