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Oat Flour Peanut Butter Cookie Cups - Soft, Chewy, and Naturally Gluten-Free

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup creamy peanut butter (natural works; stir well)
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups oat flour (store-bought or finely ground oats)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • Optional fillings: mini chocolate peanut butter cups, chocolate chips, jam, or a square of dark chocolate

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Mix the wet ingredients: In a bowl, whisk peanut butter, brown sugar, granulated sugar, egg, milk, and vanilla until smooth and glossy.
  3. Combine the dry: In a separate bowl, whisk oat flour, baking soda, baking powder, and salt to break up any lumps.
  4. Bring it together: Add dry ingredients to wet. Stir with a spatula until just combined. The dough will be thick, soft, and slightly sticky.
  5. Portion: Scoop about 1 1/2 tablespoons of dough into each muffin cup. Lightly press to flatten the tops.
  6. Create the wells: Use the back of a spoon or your thumb to press a shallow indent in the center of each portion.
  7. Bake: Bake 9–11 minutes, until the edges are set and the centers look slightly underdone. Do not overbake—they’ll continue to set as they cool.
  8. Fill and set: Immediately add your filling to the warm centers (press in a chocolate or spoon a little jam). Let the cookie cups cool in the pan 10–15 minutes before transferring to a rack.