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Close-up of golden-brown Oat Flour Peanut Butter Cookies showing the texture of fine oat grains and coarse salt.

Oat Flour Peanut Butter Cookies: Thick, Soft, and Salt-Kissed

These Oat Flour Peanut Butter Cookies are thick, soft-baked, and gluten-free. Featuring a classic fork criss-cross pattern and a coarse sea salt garnish, they offer the perfect balance of sweet and salty flavors.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Components
  • 2 cups Oat Flour 180g, finely ground
  • 1/2 tsp Baking Soda 3g
  • 1/4 tsp Fine Sea Salt 1.5g
  • 1 cup Creamy Peanut Butter 250g, conventional no-stir
  • 1/2 cup Salted Butter 113g, softened
  • 3/4 cup Light Brown Sugar 150g, packed
  • 1/4 cup Granulated Sugar 50g
  • 1 large Egg Room temperature
  • 1 tsp Vanilla Extract 5ml
  • 1 tbsp Coarse Sea Salt 15g, for garnish

Equipment

  • 1 Baking Sheet Lined with parchment paper
  • 1 Dinner Fork For creating the criss-cross pattern
  • 1 Mixing Bowl

Method
 

Prepare the Dough
  1. Beat the softened salted butter, creamy peanut butter, brown sugar, and white sugar in a large bowl for 3 minutes until light and fluffy.
  2. Incorporate the egg and vanilla extract, beating until the mixture is glossy and well emulsified.
  3. Fold in the oat flour, baking soda, and fine sea salt until no dry grains remain. Let dough rest for 10 minutes.
Shape and Bake
  1. Roll 2 tablespoons of dough into balls. Use a fork to create a deep criss-cross pattern on top of each ball.
  2. Bake at 350°F (175°C) for 10-12 minutes until edges are golden-brown and the finish is matte.
  3. Immediately sprinkle with coarse sea salt while the cookies are still warm from the oven.

Notes

Always weigh your oat flour for accuracy as it settles differently than wheat flour.
If the dough is too soft to handle, chill it for 15 minutes before rolling into balls.