A few weeks back I posted a banana muffin recipe made with oat flour. I really like the flavor and texture of baked goods made with oat flour, so I’ve been doing all sorts or recipe testing. (Hint: oat flour banana bread, chocolate chip cookies and chocolate brownies coming soon!)
But for now, let’s focus on these peanut butter cookies. They taste very much like a traditional peanut butter cookie made with all-purpose wheat flour, but are a bit heartier and slightly less sweet. They are also a bit more difficult to shape than traditional wheat flour cookies. The dough is soft, and needs to be refrigerated before rolling into balls and flattening with a fork. The key is to use enough flour (don’t be a wimpy measurer!) and have patience. A delicious peanut butter cookie will be your reward.
Oat Flour Peanut Butter Cookie Recipe
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
1 1/2 cups oat flour (gluten free, if needed)
In a large mixing bowl beat butter and peanut butter with an electric mixer until well mixed. Add the 1/3 cup granulated sugar, brown sugar, baking powder, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg until combined. Beat in the oat flour. (Dough will be soft.)
Use a small cookie scoop or a rounded measuring tablespoon to portion cookie dough mounds onto a parchment paper lined baking pan or tray. Cover with plastic wrap and chill dough at least 1 hour or until easy to handle.
Preheat oven to 350 degrees F. Roll chilled cookie dough mounds into balls. Working in batches, dip tops in additional granulated sugar. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the tines of a fork dipped in additional granulated sugar, flatten balls by making crisscross marks on top. Bake for 10 to 12 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to let them cool on the cookie sheet.)
Makes about 30 cookies
-The dough is soft and needs to be refrigerated. If you have problems making a crisscross pattern with a fork, you can flatten the cookies with the bottom of a glass dipped in sugar.
-Pop the cookie dough balls back into the refrigerator between baking batches of cookies.
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
-Be sure to let the baked cookies cool completely on the pan or they will crumble and you will be sad :(
-I’ve made these cookies several times, testing oat flour amounts ranging from 1 1/4 cups to 1 3/4 cups. With less flour the cookies are chewy, and the dough is very difficult to work with. With more flour, the cookies are crisper and are easier to shape but they can eat slightly dry. I found that I preferred the texture of the baked cookie when I used 1 1/2 cups flour. To measure, I stir the oat flour to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-I used a no-stir natural creamy peanut butter. Peanut butter that has oil that separates may not work as well in these cookies.
-The cookies can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.