Peanut Butter Cookies

These cookies are fantastic, and I must say a big thanks to Kate Scarlata for posting the original recipe. We struggled to find Oat Flour, so we blitzed some gluten free oats in a blender until a flour-like consistency. We also used crunchy peanut butter so the cookies had a bit more of a bite to them. Yum!

Peanut Butter Cookies, dipped in chocolate.


Makes about 14-16 cookies

  • Peanut Butter (crunchy or smooth) - 230g
  • Egg - 1
  • Granulated Sugar - 100g
  • Gluten free Oat Flour - 70g
  • Baking Soda - 1 tsp
  • Dairy Free Dark Chocolate - 1 Bar


Preheat the oven to 180°C.

Line a baking tray with some baking parchment/grease-proof paper.

Mix together the peanut butter, sugar and egg in medium bowl with a spoon until creamed together. Blend in the flour and baking soda, until mixed in and the batter has a creamy texture.

Scoop out with a tablespoon onto the baking tray leaving about 1 inch between the cookies, and then bake in the oven for 10 minutes.

Once cooked transfer to a cooling rack for 10 minutes. In the meantime break up the chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.

Once the chocolate is melted coat one half of the cookies and then allow to cool. You do not have to do it like this, just cover the cookies however you would like with the chocolate.