Recipe: Oat Flour Peanut Butter Chocolate Chip Cookies

Abby H.

The kids love cookies. It’s one of the few foods they both agree on.

I started making these about 6 months ago. They are so good, easy to make, and they are pretty customizable if you have food allergies.

Oat Flour Peanut Butter Chocolate Chip Cookies

Ingredients

  • Two sticks (1 cup) salted butter, softened
  • 1 cup peanut butter, smooth preferred
  • 1 1/2 cups packed brown sugar
  • 1 1/2 cups white sugar
  • 2 tablespoons vanilla
  • 4 large eggs
  • 2 1/2 cups AP Flour
  • 2 cups Oat Flour
  • 1/2 cup quick-cooking oatmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 baking chips of your choice- I used Milk Chocolate, Semi-Sweet Chocolate, and Peanut Butter chips.

To make Oat Flour, pulse oats in a blender or food processor until the oats are a smooth flour. 1 1/2 cups of oats should make about 2 cups of flour. You can also buy it online or at most health food stores. 

Directions:

  • Preheat oven to 350.
  • Line baking sheets with parchment paper. 
  • In a large mixing bowl, cream the butter and peanut butter.
  • Add sugars one at a time and mix until fluffy.
  • Add eggs and vanilla and mix until incorporated fully.
  • Mix in baking powder, salt, flours, and oats.
  • Once all are blended into the dough, add chocolate chips.
  • Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper. I prefer parchment paper.
  • Bake at 350 degrees for 8-12 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

This recipe makes about 6 dozen cookies. 

This dough also freezes well. 

If you are allergic to peanuts, you can substitute sunbutter or your favorite nut butter. Do not use Nutella- It contains a lot of sugar and other ingredients that will throw off the chemistry of the recipe, and you won’t get yummy cookies.

Gluten Free Peeps: You can use 1:1 Gluten Free AP Flour and Gluten Free Oats in place of AP flour and regular oats.

Vegans: Substitute Crisco or Coconut Oil for butter. Do not use margarine/spread as it can contain a higher quantity of liquid than butter. Use your favorite egg replacer.