These Oat Flour Peanut Butter Cookies are simple 4-ingredient cookies made with no eggs, no dairy, no refined sugar, but rich in fiber and protein!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Oat Flour Peanut Butter Cookies
Ingredients
- 1 cup Peanut Butter (Unsalted) - no added oil, no added sugar (note 1)
- ¾ cup Homemade Oat Flour - (note 2)
- ¼ cup Maple Syrup - (note 3)
- 3 tablespoons Almond Milk - (note 4)
Optional
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
- In a mixing bowl, add peanut butter, maple syrup, almond milk, and vanilla if used.
- Stir with a rubber spatula until it forms a paste, then add the oat flour.
- Stir again until it forms a thick cookie dough. If it's too dry to roll into cookie dough balls, add more almond milk.
- Roll the dough into 15 even pieces of dough – about 1 tablespoon each – between lightly oiled hands.
- Place each ball on the prepared cookie sheet and leave an inch of space between each cookie. They won't expand while baking, but you don't want the cookies to touch each other.
- Use the back of a lightly oiled fork to flatten the cookies – I press twice in opposite directions to form a crisscross pattern on top of each cookie.
- Bake the cookies for 12-14 minutes at 350°F (180°C) until the sides are golden brown.
- Cool the cookies down for 10 minutes on the tray, then transfer to a cooling rack. Be patient. They will get crunchier as they cool down.
Notes
Nutrition
Ingredients and Substitutions
You only need 4 base ingredients to make these cookies. Here’s how to pick and swap them.
- Peanut Butter (Unsalted) – This provides the main flavor and fat for the cookies. Ensure it has no added oil or sugar. You can also use almond butter, cashew butter, or sunflower seed butter for a nut-free option.
- Homemade Oat Flour – This gluten-free flour forms the base of the cookies. It’s best to make your own by blending rolled oats for about 30 seconds, resulting in a coarser flour than store-bought. Store-bought oat flour is often too fine and requires significantly more liquid.
- Maple Syrup – This liquid sweetener adds sweetness. Agave syrup or coconut nectar are also suitable.
- Almond Milk – This liquid helps bind the ingredients together. Any milk like oat milk, cashew milk, soy milk, or coconut milk will work. You might need to add more if your dough is too dry.
- Vanilla Extract – This enhances the overall flavor profile.
How to Make Oat Flour Peanut Butter Cookies
These cookies are super simple to make, here’s how in pictures.
Combine the almond milk, maple syrup, and peanut butter in a large mixing bowl.
Incorporate the homemade oat flour and stir until sticky.
Oil your hands and roll the dough into small balls, I made 15.
Place the dough balls on a large baking sheet lined with parchment paper.
Press the cookies dough balls with a fork to flatten them and print a crisscross pattern.
Bake the cookies for 12-14 minutes at 350°F (180°C).
Carine’s Baking Tips
Let me share a few more tips for perfect cookies.
- Add Chocolate Chips – Stir in 1/3 cup of mini chocolate chips for added sweetness and chocolate flavor.
- Chocolate Dip – Dip the cooled peanut butter cookies in melted dark chocolate and chill them until the chocolate sets for an extra treat.
- Enhance Flavor – Add 1 teaspoon of vanilla extract to boost the flavor.
- Homemade Oat Flour Crucial – Do not use store-bought oat flour as it is too fine. Making your own coarser oat flour is essential for the correct texture. All you need to make it is to pulse your oats in a blender for 30 seconds! If you do use store-bought, you will need to add much more liquid to form the dough.
can almond flour be substituted?
No, you can’t swap one for the other with the same ratio. But, I do have an almond flour peanut butter cookie recipe here for you!
Hi! I sent a comment to you about this cookie. I see now that you promote this recipe as a “no sugar” peanut butter cookie. Please disregard the suggestion I made in my previous email about the glaze. Again, thank you for your good work. Many thanks, Lisa
I want to make these cookies because I love peanut butter and peanut butter cookies
Thanks !
Thank you!
thanks so much for sharing your wonderful recipes. i have made cookies by following your recipes and have turned out just great. the only question I have is that how to find and list the nutrisions of the cookies or any food. thanks for responding in advance and happy 4th
Thank you so much and happy 4th to you too! You can find the nutrition panel of each recipe just after the instructions. They are given for 1 serve, the serving size is above the recipe ingredients.
haven’t made these yet but thank you for a healthy substitute to an old favourite
My pleasure! I look forward to hear your feedback on those.
The cookies look delicious
Thank you! I hope you try them and let me know how it goes.
Thank you for all your yummy and healthy recipes.i have not tried this one yet.
My pleasure, let me know if you do!
I haven’t made this recipe yet but I’d like to know if the cookies dry out tge next day or so as many recipes I’ve tried using peanut butter (haven’t tried any other nut butter) tend to only be moist straight after bakingʻ
I found them very good for up to 4 days. If you use a fresh jar of natural peanut butter as I do – without added sugar or added oil, they will be great.
how much peanut butter, how much milk,?
The recipe card with all the ingredient measurement is above this comment section. Or click the jump to recipe button on top of the page to see the recipe in a second.