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
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!
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Servings: 15 cookies
Calories: 142.6 kcal
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
Note 1: You can also use almond butter, cashew butter. Or sunflower seed butter for a nut-free option.
Note 2: I make my own oat flour by blending rolled oats in a high-speed blender for 30 seconds. It results in a fine ground that is never as fine as store-bought oat flour. If you use ready-made oat flour from the grocery store, you will need way more liquid to bring the dough together
Note 3: Or any other liquid sweetener like agave syrup or coconut nectar.
Note 4: Any milk works, like oat milk, cashew milk, soy milk, or coconut milk.
Storage: Store the cookies in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cookie (recipe serve 15) | Calories: 142.6kcal | Carbohydrates: 11.4g | Protein: 4.8g | Fat: 9.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 4.6g | Sodium: 79.3mg | Potassium: 131.7mg | Fiber: 1.2g | Sugar: 5.1g | Calcium: 21.2mg | Iron: 0.5mg | Magnesium: 38.9mg | Phosphorus: 85.4mg | Zinc: 0.7mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
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.
Thanks very much, Carine!
Kind regards,
My pleasure!
Hi Carine! Thanks for the many nutritious, low calorie recipes! Just wondering if I can add protein powder for more protein. If yes, how much will this be. Thank you.
Hi, Thank you ! Protein powder absorb lots of liquid. If you add protein powder the cookies will be very hard and dense unless you change the whole recipe, decreasing some of the oat flour in replacement for protein powder, add more liquid etc. But all the changes will change firmness and texture too. I hope it helps!
Where does the 79mg salt come from?
It’s coming from almond milk, oat flour, peanut butter but these data vary based on the brands you use. All these ingredients can be bought with a lower sodium amount if it’s something you have to watch.
Can an egg be added for moisture, tenderness and richness?
It will be a new recipe to develop, new ratio of oat flour etc. You will have to experiment, there’s no guarantee it will work.
I made these and instead of plain maple syrup I used a mixture of organic black molasses, organic maple syrup and organic date syrup. I used sprouted almond butter as well with alcohol free vanilla extract and homemade cashew milk. I used sprouted oats which I grounded. This was the best cookie recipe, ever! Thank you so much
That sounds so good! Thanks for sharing your ideas with me.
I will try your recipe for the peanut cookies I cannot do it now as I have no peanut butter in the larderi will let you know how I get on . Doreen Nicholson
Amazing Doreen, I look forward to hear back from you!
Awesome recipe! Super easy and has a great texture and flavor.
I made it with coconut flavored peanut butter (which had some shredded coconut in it) and it still turned out great 🙂
Thank you so much!
Can I use brown rice syrup instead of maple syrup? Thank you!
Absolutely! It will be a little less sweet that’s all.
Because I’ll use sunbutter, there won’t be as much protein. What do you think about adding a little chickpea flour? Would I then decrease oat flour?
Adding chickpea flour will dry out the cookie dough. Instead, I would add hemp seeds or a high protein seeds in the dough so the consistency stays unchanged.
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