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Close-up top-down view of Oat Flour Peanut Butter Cookies showing the matte texture and golden edges.

Oat Flour Peanut Butter Cookies: Thick, Chewy, and Perfectly Salted

These Oat Flour Peanut Butter Cookies feature a thick, chewy base with a classic fork-pressed crisscross. Made with wholesome oat flour and topped with sea salt, they are the ultimate gluten-free friendly treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups Oat Flour 180g
  • 1 cup Creamy Peanut Butter 250g
  • 1 cup Light Brown Sugar 200g, packed
  • 1/2 cup Unsalted Butter 115g, softened
  • 1 large Egg Room temperature
  • 1 tsp Baking Soda 5g
  • 1 tsp Vanilla Extract 5ml
  • 1 tbsp Coarse Sea Salt For topping

Equipment

  • 1 Baking Sheet Lined with parchment
  • 1 Cookie Scoop 2 tablespoon size
  • 1 Hand Mixer

Method
 

Preparation
  1. Cream together softened butter, peanut butter, and brown sugar until light and fluffy (about 3 minutes).
  2. Beat in the egg and vanilla extract until smooth.
  3. Fold in the oat flour and baking soda until a thick, matte dough forms.
Shaping & Baking
  1. Roll dough into 2-tablespoon balls and place on a parchment-lined sheet.
  2. Use a fork to press a deep crisscross pattern into each cookie.
  3. Bake at 350°F (175°C) for 9-11 minutes until edges are golden brown.
  4. Sprinkle immediately with coarse sea salt crystals.

Notes

Do not overbake! The cookies should look slightly soft in the center when removed.
If dough is too soft to roll, chill in the fridge for 15 minutes.