Peanut Butter Oat Flour Cookies

Peanut Butter Oat Flour Cookies

So I’ve been doing a ton of baking since this whole thing happened. And honestly, I have become a bit obsessed with these peanut butter oat flour cookies. Okay, I know that is a mouthful. But I’m telling you, after you make these super easy cookies you are going to be sooo glad you went ahead and tackled it! They are perfection!!

With the grocery stories’ supplies dwindling, baking flour is becoming more and more scarce. I was rummaging around in my pan and realized I had an ENTIRE container full of oats. (Tbh not sure why I had so many because i actually hate traditional oatmeal. i can’t get down with the texture).

Anyway, i was SO glad that I had it on hand once I started experimenting with oat flour. Oat flour is simply made by taking your oats and blending them in a high-speed blender. (I use a Vitamix). You just keep grinding until it forms a powder and TADAAA! You have oat flour!
If you don’t have a high-speed blender then try this oat flour!

Also, I seem to always have peanut butter in my pantry and I was a little chocolated-out after making my Double Choc Chic oat flour cookies (recipe in this FREE EBOOK!).

So, this peanut butter baby was born!! These peanut butter oat flour cookies are what your peanut butter taste buds will be thanking you for. They keep fresh for about a week in an airtight container. BUT I have a feeling they won’t last that long *wink*

RUN to the kitchen and whip these oat flour cookies up! I’m sure you will love them as much as I do!

As always, if you create one of my recipes be sure to tag me on IG @thecarbetarian so I can show you some love!

Peanut butter oat flour cookie close-up detail


1/2 cup oat flour
1/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup powdered peanut butter
¼ cup sugar (any kind)
2 tbsp unsweetened applesauce
1 tbsp peanut butter
2.5 tbsp almond milk (or any plant based milk)
½ tsp vanilla extract (optional)
½ tbsp maple syrup


Note: If you have rolled oats just process them in a high speed blender until you get a fine powder.

Preheat the oven to 350F. Mix all dry ingredients together well to ensure there are no clumps of baking soda or baking powder. Then mix in your wet ingredients thoroughly.

Set aside in the freezer for 15-20 minutes. This helps the ingredients meld and set so your cookie dough is not too soft.

Scoop into small rounds and flatten slightly with the back of a spoon. Bake for 8- 10 minutes. Cookies may look a bit underdone but that’s okay. They will cook a bit more while they set on the pan. Allow to cool for 10 minutes on the baking sheet.
Should make around 8 cookies.

Enjoy!! Hugs and carbs,
Shanice ♥

Want another peanut butter recipe? Try my Easy Peanut Sauce!

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