Oat Flour Peanut Butter Cookies

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5 from 4 votes

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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!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/oat-flour-peanut-butter-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 142.6kcal

Author: Carine Claudepierre

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

US Customary - Metric

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