Oat Peanut Butter Cookies (Gluten-Free)
Gluten-free oat peanut butter cookies are super easy to make. No butter, no oil, and full- packed with peanut butter flavor!!!
About this recipe
Gluten-free oat peanut butter cookies are super easy and quick to make. No butter, no oil, and full-packed with peanut butter flavor… they are delicious!!! No electric mixer is required.
The peanut butter, the almond flour, and rolled oats combine perfectly. The cookies are very soft and tender, ideal for breakfast or as a snack. They also freeze very well!
Main Ingredients
- Rolled oats: gluten-free rolled oats.
- Almond flour: I used store-bought almond flour, but you can also make your own flour.
- Baking Soda: leaving agent.
- Peanut butter: processed peanut butter is preferred. I like using non-natural creamy peanut butter in this recipe, it is thicker and less oily. If you’re using natural peanut butter make sure to give it a good mix before adding.
- Egg: room temperature egg is better.
- Salt: enhance flavors.
- Vanilla extract: add flavor.
How to make… gluten-free oat peanut butter cookies
Preheat the oven to 350F (180°) and lightly grease a baking sheet or line it with a silicone mat.
Whisk rolled oats, almond flour, potato starch, baking soda, and salt in a medium bowl. Set aside.
Beat the egg with the peanut butter and sugar in a large bowl with a hand whisk. Add vanilla extract and mix.
Stir in the flour and mix until getting cookie dough. The dough is a little bit sticky.
Place cookie dough balls on the baking sheet and press down slightly.
Bake for 12 minutes. Keep in mind that all ovens are different.
Let cool before removing.
Variations
This kind of cookie pairs with many toppings, you can add some raisins, nuts, or almonds. You can also add chocolate chips or chunks.
If you don’t have potato starch, you can try tapioca starch. Use a little more quantity, the double.
Storing
Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.
For more good recipes as snack…
Oat Peanut Butter Cookies (Gluten-Free)
Ingredients
- 1 cup rolled oats (100gr)
- 1/4 cup almond flour (50gr)
- 2 tablespoon potato starch (20gr)
- 1/2 cup brown sugar (100gr)
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup peanut butter (60gr)
- 1 egg
- Vanilla extract
Instructions
- Preheat the oven to 350F (180°) and lightly grease a baking sheet or line it with a silicone mat.
- Whisk rolled oats, almond flour, potato starch, baking soda, and salt in a medium bowl. Set aside.
- Beat the egg with the peanut butter and sugar in a large bowl with a hand whisk. Add vanilla extract.
- Stir in the flour and mix until get a cookie dough. The dough is a little bit sticky.
- Place cookie dough balls on the baking sheet and press down slightly.
- Bake for 12 minutes. Keep in mind that all ovens are different.
- Let cool before removing.
Excellent