Oat Flour Peanut Butter Cookies are gluten free and made with healthy ingredients. If you love chocolate chip cookies and peanut butter, this recipe is for you!
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The texture of these cookies is just insane. I think this might be one of my all time favorite cookie recipes EVER. Pour a glass of milk, turn on Netflix and enjoy a batch with a loved one.
INGREDIENTS IN THIS RECIPE
- gluten free oat flour
- baking soda
- vanilla - (I used vanilla powder, but you can sub vanilla extract)
- creamy natural peanut butter
- melted coconut oil
- egg
- coconut sugar
- dark chocolate chips
- optional - flaky sea salt
What type of peanut butter is best for these cookies?
Use creamy natural peanut butter for this recipe. Please note that creamy natural peanut butter is more oily than a generic peanut butter such as SKIPPY®. Ensure the oil sitting at the top of the peanut butter jar is completely stirred and well incorporated. The cookies will not have the right texture if the oil is separated.
KITCHEN TOOLS TO PURCHASE TO MAKE THIS RECIPE
- mixing bowls
- silicone spatula set
- cookie scoops
- parchment paper
- cookie sheet pan
- wire cooling rack
- food storage meal prep containers
HOW TO STORE THESE COOKIES
Store the cookies in an airtight container on the counter for 2 days or place the cookies into the freezer for up to 3 months.
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More Healthy Cookie Recipes to Make
- Chunky Monkey Cookies
- Healthy No Bake Peanut Butter Oatmeal Cookies
- Flourless Almond Butter Cookies
- Gluten Free Carrot Cake Cookies
Oat Flour Peanut Butter Cookies
Ingredients
- 1 cup gluten free oat flour
- ½ tsp baking soda
- ½ tsp vanilla - (I used vanilla powder, but you can sub vanilla extract)
- ⅓ cup creamy natural peanut butter
- ¼ cup melted coconut oil
- 1 egg
- ½ cup coconut sugar
- ⅓ cup dark chocolate chips
- optional - flaky sea salt
Instructions
- In a large mixing bowl, combine oat flour, baking soda, vanilla, peanut butter, coconut oil, an egg, coconut sugar and chocolate chips until the cookie dough has formed.
- Grab a sheet pan lined with parchment paper. Use a large cookie scoop (about 2 tbsp), roll the cookie dough into balls and gently press tops with the palm of your hand.
- Bake at 350 degrees F for 8-12 minutes.
- Allow the cookies to cool on a cooling rack before enjoying. Sprinkle with flaky sea salt, if desired. The cookies will harden as they cool.
- Store the cookies in an airtight container on the counter for 2 days or place the cookies into the freezer for up to 3 months.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Denise
This was such an amazing recipe!!! Thank you! My husband, kids, and I devoured 2 batches.
So happy you and your family enjoyed, Denise! Thank you for your comment. 🙂 – Krista <3
Madeleine Gabrieliel
Can I use cookie cutters for this recipe?
These are easy enough to make as regular cookies. You don't have to roll out the dough or anything. 🙂
Dina Yihye
I don’t eat eggs.. sub?
I haven't made these without eggs so I do not have a sub. Check out these recipes without eggs. Eggless Banana Chocolate Chip Muffins, Vegan Coconut Banana Bread or search "vegan" on the site.
Claudia
I would like to make them but I don't have coconut oil, can I use butter or vegetable oil?
I have only made the recipe with coconut oil. I can't guarantee you will achieve the same results with any subs. I would guess that butter would work better than vegetable oil.
Donna
I trippled the batch & used melted Miokos vegan butter, subbed Namaste flour for 1 cup of the oat flour & used 3 flax eggs. They turned out great!
Yay! Thanks for sharing your substitutions. 🙂
Lorie
My daughter and her roommate are gluten free and vegan, so this was a great recipe for them. This was perfect! Even my husband liked these better than traditional pb cookies. My daughters roommate said she hasn't had pb cookies in years. She was ecstatic to eat them! Thank you so much for this recipe!
Yay!! That is amazing! 🙂
Lorie
I forgot to mention that I replaced the egg with a flax egg and they turned out great.
Thank you for sharing this! So helpful!
autumn l
Can we do half the coconut sugar and half brown sugar ? Coconut sugar doesnt have a tone of flavor ?
I have only made the recipe as written. It should work with that swap, but I can't guarantee the same results. I love coconut sugar and use it all the time.
Michelle
Thank you! These were wonderful and cakey...I had to omit the chocolate chips, but divided the batter into 12 and baked 10 minutes. Perfect for my buddy who has dietary restrictions (and for the rest of us, too)!
So glad you enjoyed, Michelle! 🙂
Zahraa
I tried the recipe it was amazing.. I love it.. Thank you so much
Thank you for taking the time to leave a comment and rating! 🙂
Fatin
Hi Krista,
Thanks for sharing this amazing recipe, I have been looking for a gluten and dairy-free cookie recipe for a while and yours just seems great! I haven't yet tried it because I wanted to know what you think if I used honey instead of coconut sugar, would that still work? Thanks!
Hi Fatin,
Coconut sugar is a granulated sweetener and honey is a liquid sweetener. The texture of the cookie will not be the same. Try out my Almond Flour Peanut Butter Cookies (No Egg) That recipe calls for a liquid sweetener instead of a granulated sweetener.
Dee
I used almond extract no vanilla left in the house used the last the other day used almond butter can’t eat peanut butter also added about 1tsp
of ginger for my tummy they are delish my granddaughter loved them too.Gonna use this basic recipe sub 1/2 cup cacao for the oat flour.This is a recipe you could add other things to like even a little coconut.Thx 😀
So glad you enjoyed! 🙂
Dee
Great even my granddaughters loved them.I made more today and doubled the recipe! With colitis I Added ginger the first time it helps my stomach but forgot this time 🙄This will be my go to recipe they are super easy to make.
So glad this recipe is a hit! 🙂
Nancy Collins
Tried recipe to use up oat flour and coconut sugar I don’t use/need anymore. How wrong I was…the results were great…I’ve since made the cookies 4 more times, increasing the chocolate chips by 1/2 and now making my own oat flour. Getting more coconut sugar because results are great w/it…cooks/sweetens differently than other sugars. Thanks for a great go-to recipe…the cookies are keeping my man smiling as he and I work through a long summer to-do list.
This is the sweetest comment ever!! So happy you both love the cookies. 🙂