Peanut Butter Oats Cookies Recipe
These four-ingredient peanut butter cookies are egg-free and gluten-free, offering a soft, melt-in-the-mouth treat that’s simple to make. The recipe uses oats instead of eggs to bind the dough, brown sugar for gentle sweetness, and a combination of peanut butter and ghee for a rich, buttery texture. There are no leavening agents, so these cookies bake into a dense, tender bite with a pleasant oat crunch—almost like a peanut ladoo with a crumbly edge.
I prefer using homemade peanut butter made from roasted peanuts ground until they release their oil; a little coconut oil and a pinch of salt can be added while grinding for extra flavor. If you use store-bought peanut butter, choose a natural variety with minimal ingredients for the best taste. When the cookies come out of the oven they will be soft—allow them to cool completely on the tray and they will firm up to the right texture.
Makes 9 Cookies
Ingredients
- Peanut butter – 100 gm
- Brown sugar – 50 gm
- Quick-cooking oats – 75 gm
- Ghee – 25 gm
Instructions
- Preheat the oven to 175°C (350°F).
- In a mixing bowl, combine the peanut butter, ghee, quick-cooking oats, and brown sugar.
- Stir until the mixture forms a slightly crumbly but cohesive dough. If it feels too dry, add a teaspoon of melted ghee or a splash of milk (dairy or plant-based) to bring it together.
- Divide the dough into 9 equal portions and shape each portion into a ball.
- Arrange the balls on a greased or lined baking tray, leaving space between them.
- Use a tumbler or the bottom of a glass to gently press each ball flat to form cookie shapes.
- Bake for about 20 minutes in the preheated oven, until the edges are lightly golden. The centers will still be soft—avoid overbaking to keep them tender.
- Remove the tray from the oven and allow the cookies to cool completely on the tray; they will firm up as they cool.
- Once cooled, transfer the cookies to an airtight container for storage.
Notes & Tips
- Texture: These cookies are soft when warm and firm slightly as they cool. They are not crisp like maida-based biscuits; their richness comes from the peanut butter and ghee.
- Peanut butter: Use a smooth natural peanut butter for the creamiest texture. If your peanut butter is very oily, stir it before measuring so oil is evenly incorporated.
- Oats: Quick-cooking oats work best for binding; if you only have rolled oats, pulse them briefly in a food processor to a finer texture.
- Sweetness: Adjust brown sugar to taste. For a less sweet cookie, reduce the sugar slightly or use coconut sugar.
- Flavor variations: Add a pinch of cinnamon, a teaspoon of vanilla extract, or a tablespoon of chopped nuts or dark chocolate chips for variety.
- Dietary swaps: For a dairy-free version, replace ghee with equal-part coconut oil or a neutral vegetable oil.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to one month—thaw at room temperature before serving.
These peanut butter oats cookies are ideal for quick snacks, packed lunches, or a simple tea-time treat. With only four ingredients and minimal prep, they’re a reliable homemade option when you want something wholesome, nutty, and satisfying.