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Peanut Butter Oat Cookies

  • Total Time: 27 minutes
  • Yield: 16 cookies 1x


Peanut Butter Oat Cookies are a slightly non-tradition twist on a classic. Made gluten-free, this lightened-up PB cookie will definitely leave you wanting a second cookie.


  • 1 cup All-Natural Peanut Butter (I use Homemade Peanut Butter)
  • 1/2 cup cane sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup oat flour


  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, fold the peanut butter and sugar together with a spatula until well combined. Fold in egg and vanilla.
  3. Add the baking powder, salt and oats flour and stir just until a dough forms. (The dough should look slightly crumbly.)
  4. Scoop a spoonful of the dough into the palm of your hand, then tightly roll the dough ball about the size of a walnut or golf ball. (It is important to pack the cookie dough together really tight in the dough ball so the cookies don’t crumble apart.)
  5. Place the cookie dough ball on the prepared baking sheet and gently press the ball down into a cookie shape using your fingers or a fork. Repeat until all the dough is used up.
  6. Bake in the oven for 12 minutes until just golden brown around the edges and on the bottom.
  7. Let cookies cool for 5 minutes or so on the baking sheet before transferring them to a cooling rack to cool completely. This recipe makes 16-18 cookies
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes