GF Peanut Butter Cookies

If you love peanut butter, you're going to love these cookies. Soft, tender and loaded with peanut taste, these cookies are also perfect for people with special diets. The recipe is both gluten-free and vegan, but you'd never know it. 

These cookies are quick to make and bake - no chilling/resting period and only about 8-9 minutes in the oven. Don't try to use natural peanut butter in this recipe. If just seems to turn out really greasy and flat. We prefer Skippy for PB cookies. Not sure what is in their formula that makes it best, but we think it's great for baking.

This recipe makes a small batch, about 18, 3-inch cookies, so feel free to double. A stand mixer is a real help when mixing peanut butter and oat flour (which we made by tossing rolled oats for a minute or so in the food processor). Of course, SideSwipe makes mixing effortless - especially if you are doubling up!

We adapted the recipe from one from Blissful Basil. The cookies can be baked a little longer if you like crunchier cookies, but we think they're best in their softest form(8-9 mins). They will keep for a couple of days at room temperature. We haven't tried freezing them (they were gone pretty quickly!), but they should freeze well for at least a month.

Calories: About 150 each for 18 cookies made from a single batch.
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ingredients

• 1 cup peanut butter (can also use almond butter or sunflower butter)
• 1 cup brown sugar or other natural sugar
• 2 teaspoons vanilla extract
• 3/4 cup oat flour (use 1 cup if you prefer firmer, sturdier cookies)
• 1 tsp baking soda
• 1/8 teaspoon fine salt
• 1/4 cup filtered water (can use  1/4 cup almond milk)

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directions

1. Heat the oven to 350 degrees F
2. In your stand mixer, cream together the peanut butter and brown sugar for 30 seconds to 1 minute. Add in the vanilla extract and beat for another 15-30 seconds.
3. In a separate mixing bowl, whisk together the dry ingredients (oat flour, baking soda, and salt).
4. Add the oat flour mixture and beat on lowest speed until a crumby dough forms. Add the water and continue to beat on lowest speed, just until oats appear to be well distributed. Do not over mix.
5. Line two baking sheets with parchment paper or silicone liner.
6. Roll the dough into balls (about 1-1/2 Tablespoons per cookie), drop onto lined pan, and flatten with a fork one way and then the other to create a crisscross pattern.
7. Bake for 8-10 minutes, or until just starting to turn golden at the edges (keep an eye on them toward the end).
8. Cool completely on the pan to allow cookies to set before moving. Enjoy.
9. Store in an airtight plastic container to keep the cookies soft and chewy.

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tips & shopping

We have an old Pampered Chef sliding measuring cup that we use to measure out peanut butter. It has a plunger that pushes measured ingredients out - no mess, no digging into a standard measuring cup. They still offer their Measure-All cups online.

You can also purchase a dishwasher-safe product by KitchenArt, Adjust-a-Cup with the same features, including being dishwasher safe. Click on the photo below to go directly to Amazon.
If you purchase, we may receive a small referral fee. Your price will remain the same.