Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and brown sugar together with an electric mixer until light and fluffy.
- Mix in the peanut butter, egg, and vanilla extract until well combined and smooth.
- Add the oat flour, baking soda, and salt. Mix on low speed until just combined. Do not overmix.
- Roll the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Use a fork to gently press a criss-cross pattern onto the top of each cookie.
- Bake for 10-12 minutes, until the edges are lightly golden. The centers will still appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Tip 1: For the chewiest texture, be careful not to overbake. The cookies will set further as they cool.
Tip 2: If dough is too sticky to roll, chill it in the refrigerator for 30 minutes.
Tip 3: Store cookies in an airtight container at room temperature for up to 5 days.
Tip 2: If dough is too sticky to roll, chill it in the refrigerator for 30 minutes.
Tip 3: Store cookies in an airtight container at room temperature for up to 5 days.
