If you love homemade cookies with a rich peanut butter flavor, this easy peanut butter cookies recipe is a simple one to add to your baking routine.
These cookies are made with oat flour, natural peanut butter, and a few simple pantry ingredients.
Molasses and maple syrup add a rich, caramel-like sweetness, while dark chocolate chips make every bite more delicious. With no eggs, dairy, or wheat flour, this simple cookie recipe is perfect for anyone who loves homemade peanut butter chocolate chip cookies.
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Why You’ll Love These Peanut Butter Cookies
- Simple ingredients: You only need a few pantry staples, including peanut butter, oat flour, and flaxseeds.
- No eggs or dairy: The recipe uses ground flaxseeds as a binder and can be made entirely vegan.
- Naturally rich peanut flavor: Natural peanut butter is the main ingredient, complemented by cinnamon and molasses.
- Easy to customize: Add chocolate chips, chopped peanuts, or a little extra cinnamon.
- Great for making ahead: You can prepare the dough in advance and refrigerate it until you’re ready to bake.
Ingredients You’ll Need
You don’t need any complicated ingredients to make these simple and easy peanut butter cookies.
Natural peanut butter
Use ½ cup (120 g) of smooth, unsweetened peanut butter.
I recommend natural peanut butter made from peanuts without added sugar or oil. Stir it well before measuring, especially if the natural oils have separated.
Oat flour
You’ll need 1¼ cups (125 g) of oat flour.
Oat flour gives the cookies structure and a mild oat flavor. You can buy it ready-made or prepare your own by blending rolled oats into a fine flour.
If you’re making gluten-free peanut butter cookies, choose certified gluten-free oat flour.
Molasses and maple syrup
This recipe uses 2 tablespoons of molasses and 2 tablespoons of pure maple syrup.
Molasses adds a deep, slightly caramel-like flavor, while maple syrup provides sweetness and moisture.
For a milder taste, choose regular unsulphured molasses rather than blackstrap molasses, which has a much stronger, slightly bitter flavor.
Coconut oil
Two tablespoons of melted coconut oil add richness and help create a tender texture.
Let the oil cool slightly before mixing it with the other ingredients.
Ground flaxseeds
Ground flaxseeds help bind the dough without eggs.
When mixed with water or plant-based milk, they absorb liquid and form a thick mixture that helps hold the ingredients together.
Vanilla and cinnamon
Vanilla extract adds a gentle sweetness to the flavor, while a pinch of cinnamon complements the peanut butter and molasses.
Baking powder, baking soda, and salt
Baking powder and baking soda help with the cookies’ texture and browning.
A little salt balances the sweetness and brings out the peanut butter flavor.
Chocolate chips
A few chocolate chips on top of each cookie add a delicious chocolate flavor.
You can use dark chocolate chips or dairy-free chocolate chips to keep the recipe vegan.
How to Make Peanut Butter Cookies
This easy cookie recipe requires just a few simple steps.
Step 1: Prepare the flaxseed mixture
In a small bowl, combine 2 tablespoons of ground flaxseeds with 2 tablespoons of water or unsweetened plant-based milk.
Stir well and let the mixture sit for approximately 10 minutes to thicken.
Step 2: Combine the wet ingredients
In a large mixing bowl, add the natural peanut butter, molasses, maple syrup, melted coconut oil, and vanilla extract.
Add the prepared flaxseed mixture and stir until everything is well combined.
The mixture should look thick and creamy.
Step 3: Add the dry ingredients
In a separate bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the peanut butter mixture.
Stir with a spatula or wooden spoon until a thick dough forms.
If the dough feels slightly sticky, let it rest before adding more flour. Oat flour absorbs moisture as it sits.
Step 4: Rest the dough
Let the cookie dough rest for approximately 10–15 minutes.
This allows the oat flour to absorb some of the moisture and may make the dough easier to shape.
If the dough remains too soft to handle, refrigerate it for another 10 minutes.
Step 5: Shape the cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the dough into approximately 14–16 portions, depending on how large you want your cookies.
Roll each portion into a ball and arrange them on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
Gently flatten each ball with your fingers or the back of a spoon.
You can also use a fork to create the traditional crisscross pattern.
Press a few chocolate chips into the top of each cookie.
Step 6: Bake
Bake for approximately 12–15 minutes, or until the edges are lightly golden and the tops appear set.
The cookies may still feel soft when you remove them from the oven.
Avoid overbaking, as oat flour cookies can become dry.
Step 7: Let the cookies cool
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
They will continue to firm up as they cool.
Enjoy them once cooled, or store them for later.
Tips for Making the Best Peanut Butter Oat Cookies
Although this is a simple cookie recipe, a few small details can make a difference.
1. Stir your peanut butter before measuring
Natural peanut butter often separates into oil and peanut solids.
Mix it thoroughly before adding it to the dough so the cookies have a more consistent texture.
2. Use finely ground oat flour
Finely ground oat flour creates a more uniform dough.
If you’re making oat flour at home, blend the oats until they resemble a fine powder.
3. Measure the ingredients accurately
For the most consistent results, use a kitchen scale when measuring peanut butter and oat flour.
Too much oat flour can make the dough dry, while too little may cause the cookies to spread more than expected.
4. Don’t skip the resting time
Allowing the dough to rest gives the oat flour and flaxseeds more time to absorb moisture.
This can make shaping the cookies easier.
5. Flatten the cookies before baking
These cookies may not spread as much as traditional butter-based cookies.
Gently flattening them before baking helps create a more even shape.
6. Watch the baking time
Start checking the cookies after approximately 10 minutes.
The edges should look set, but the centers don’t need to feel completely firm.
7. Let them cool before moving
Freshly baked cookies made with oat flour and flaxseeds can be delicate.
Allowing them to cool on the baking sheet helps them firm up before transferring them to a rack.
Easy Peanut Butter Cookies Variations
Once you’ve made the basic recipe, you can experiment with different flavors.
Peanut Butter and Dark Chocolate Cookies
Add 2–3 tablespoons of dairy-free dark chocolate chips directly to the dough instead of placing them only on top.
This gives you little pockets of chocolate throughout each cookie.
Cinnamon Peanut Butter Cookies
Increase the cinnamon to ½ teaspoon for a warmer, more pronounced flavor.
This variation pairs particularly well with the molasses.
Crunchy Peanut Butter Cookies
Add 2 tablespoons of finely chopped roasted peanuts to the dough.
The chopped peanuts provide extra texture and a stronger roasted peanut flavor.
Peanut Butter Cookies with Orange Zest
For something a little different, add ½ teaspoon of finely grated orange zest.
The citrus aroma complements the chocolate and adds a fresh contrast to the rich peanut butter flavor.
Use only the colored outer layer of the peel, avoiding the bitter white pith.
How to Store Homemade Peanut Butter Cookies
At room temperature
Once completely cooled, store the cookies in an airtight container in a cool, dry place.
For best quality, aim to enjoy them within 3–4 days.
In the refrigerator
You can refrigerate the cookies in an airtight container if you prefer to keep them longer.
Allow them to come to room temperature before serving if you prefer a softer texture.
In the freezer
Place the cooled cookies in a freezer-safe container, with parchment paper between layers if necessary.
Freeze for up to 2–3 months for best quality.
Thaw at room temperature before serving.
Frequently Asked Questions
Can I use almond butter instead of peanut butter?
Almond butter may work, but it can change the flavor and consistency of the dough.
Because different nut butters contain varying amounts of oil, you may need to adjust the resting or chilling time.
Can I make these cookies without chocolate chips?
Yes. The chocolate chips are optional.
You can leave them out for a simple peanut butter cookie with a mild molasses and cinnamon flavor.
Are these peanut butter cookies gluten-free?
They can be gluten-free when made with certified gluten-free oat flour and other ingredients that are free from gluten contamination.
Can I prepare the cookie dough ahead of time?
Yes. You can prepare the dough and refrigerate it in a covered container for up to 24 hours before baking.
If the dough becomes too firm, allow it to sit at room temperature briefly before shaping.
Easy Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup 120 g natural smooth peanut butter, unsweetened
- 1¼ cups 125 g oat flour
- 2 tbsp 30 ml molasses
- 2 tbsp 30 ml pure maple syrup
- 2 tbsp 30 ml coconut oil, melted
- 2 tbsp 14 g ground flaxseeds
- 2 tbsp 30 ml water or unsweetened plant-based milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- A pinch of ground cinnamon
- 20 –30 g dairy-free dark chocolate chips
Instructions
- Prepare the flaxseed mixture. In a small bowl, combine the ground flaxseeds with water or plant-based milk. Stir well and let sit for 10 minutes until thickened.
- Mix the wet ingredients. In a large bowl, combine the peanut butter, molasses, maple syrup, melted coconut oil, and vanilla extract. Add the flaxseed mixture and stir until smooth and well combined.
- Add the dry ingredients. In a separate bowl, mix the oat flour, baking powder, baking soda, salt, and cinnamon. Add to the wet ingredients and stir until a thick, slightly sticky dough forms.
- Rest the dough. Let the dough rest for 10–15 minutes to allow the oat flour to absorb moisture. If the dough is too sticky to handle, refrigerate it for another 10 minutes.
- Shape the cookies. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the dough into approximately 16 equal portions and roll into balls. Arrange them on the baking sheet, leaving about 2 inches (5 cm) between each cookie. Gently flatten each ball to approximately ½ inch (1.25 cm) thick.
- Add the chocolate chips. Press a few chocolate chips into the top of each cookie, distributing them evenly across the batch.
- Bake. Bake for approximately 10–12 minutes, until the edges are lightly golden and the tops appear set. The centers may still feel soft.
- Cool. Leave the cookies on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack. Allow them to cool completely before storing.
Notes
- Peanut butter: Use smooth natural peanut butter and stir thoroughly before measuring.
- Oat flour: Finely ground oat flour gives the cookies a more uniform texture. Measure by weight for accuracy.
- Molasses: Regular unsulphured molasses has a milder flavor than blackstrap molasses.
- Chocolate chips: Use dairy-free chocolate chips to keep the recipe vegan. Press them gently into the dough before baking.
- Gluten-free option: Use certified gluten-free oat flour and check the remaining ingredients.
- Baking: Avoid overbaking. The cookies will firm up as they cool.
- Storage: Store completely cooled cookies in an airtight container at room temperature for approximately 3–4 days, or freeze for up to 2–3 months for best quality.
