Oat Flour Peanut Butter Cookies
Chewy, crinkle peanut butter cookies gluten free and made with oat flour!
Servings 14 large cookies
Ingredients
- 113 g or ½ cup unsalted butter
- 100 g or ½ cup granulated sugar
- 100 g or ½ cup brown sugar
- ½ tsp fine sea salt
- 1-2 teaspoons pure vanilla extract
- 1 large egg
- 165 g or ⅔ cup crunchy peanut butter generic brand that does not separate
- 1 teaspoon baking soda
- ½ tsp baking powder
- 195g or 1 ½ cups oat flour
Instructions
- In a heatproof bowl, melt the butter in the microwave until it’s almost but not fully melted (about 1 minute at 100% power - if the butter was very cold you might need another 30-45 seconds).
- Add the sugars and the vanilla and salt and whisk very vigorously, until the mixture starts to turn cohesive and shiny.
- Add the peanut butter and whisk to combine.
- Add the egg and whisk very well.
- Fold in the oat flour, baking powder and soda and stir until there’s no visible flour bits.
- Set the bowl in the fridge, uncovered for one hour. If you need to leave it longer, cover with plastic wrap to seal.
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- Scoop the dough into 1.5 - 2 tablespoons of dough per cookie, leaving at least an inch diameter of space around each cookie as they will spread.
- Bake for 10-12 minutes, until the edges are slightly golden and the cookies have puffed up and cracked.
- Store cookies in an airtight container at room temperature.