These cookies are not your normal peanut butter cookie, instead, they’re filled with chewy oats and topped with flaky sea salt, for a cookie that is out of this world delicious! Peanut butter and oats go so well together and this recipe is no exception!
First, preheat the oven to 350F. In a medium bowl, whisk together the oat flour, flour, oats, baking soda, cinnamon and kosher salt. I make my own oat flour by putting oats in a food processor or blender until they turn into a fine flour texture.
Oat flour adds extra oat texture and flavor to these cookies! You also use normal oats in this recipe, so there’s double the amount of oats in these cookies! Baking soda helps the cookies rise so they don’t flatten and end up looking like sad pancakes.
Cinnamon pairs super well with the peanut butter in these cookies, and helps bring out the sweetness and works well with the salty flavor! I use kosher salt for the cookies because it packs more salty flavor and I love the extra burst of flavor it gives the peanut butter! Make sure the dry ingredients are mixed well, then you can set them aside.
In a slightly larger bowl, whisk together the peanut butter, coconut oil, agave, brown sugar, and vanilla extract. I used a natural peanut butter, but if you’re using a thicker peanut butter such as Skippy, you may want to melt your peanut butter in a microwave for a few seconds to soften it up before using.
If you don’t, your cookies may end up being too thick and even crumbly. Softened coconut oil is used in this recipe, but you could try using softened vegan butter or margarine.
I use a mix of agave syrup and brown sugar to make sure these cookies are sweet enough and help give them a good texture! You could use another liquid sweetener such as maple syrup or date syrup instead of the agave.
Brown sugar helps give these peanut butter cookies a richer flavor, and it also helps keep them moist, as brown sugar has more moisture than white sugar. There’s not really a substitute, but you may be able to use an equal amount of white sugar along with a couple of tablespoons of molasses if you don’t have brown sugar.
Next, pour the dry ingredients into the wet ingredients and fold together until combined. Scoop the dough onto a cookie sheet and use a fork to press criss cross patterns into the dough. Sprinkle with some sea salt and bake for 10 minutes. Cool, and enjoy! They’re perfect dipped in a glass of ice cold oat milk, or your favorite plant based milk!
Salted Peanut Butter Oatmeal Cookies
- 1/2 cup oat flour
- 1/2 cup flour
- 1/2 cup oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup natural peanut butter
- 6 tablespoons softened coconut oil
- 1/3 cup agave syrup
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- Extra sea salt for topping
1. Preheat your oven to 350F and line a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together the oat flour, flour, oats, baking soda, cinnamon, and kosher salt.
2. In a separate, larger bowl, mix together the peanut butter, coconut oil, agave syrup, brown sugar, and vanilla extract. Pour the dry ingredients into the wet and fold together.
3. Scoop dough onto prepared baking sheet. Criss cross using a fork and sprinkle with sea salt. Bake for 10 minutes, cool, and enjoy!
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