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–+ servings

Chocolate Chip Peanut Butter Oatmeal Cookies

5 from 7 votes
Serves: 20 servings
Prep Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup quick oats, make sure they're certified gluten-free if needed
  • 3/4 cup creamy peanut butter (just peanuts and salt)
  • 3/4 cup coconut sugar
  • 1/4 cup softened coconut oil, at room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips, or 3/4 cup larger chocolate chips

Directions

  1. Preheat your oven to 350 F.
  2. Whisk together the eggs, sugar, peanut butter and coconut oil until smooth.
  3. Pour in remaining ingredients except for the chocolate and mix until a dough forms, then fold in the chocolate.
  4. Refrigerate dough for 20 minutes.
  5. Remove dough from fridge and line a large baking sheet with parchment paper. Using a small cookie scooper or spoon, scoop out the dough about 1u0022 apart- I bake 12 at a time. You'll get about 20 smaller cookies, but with a larger scooper you can make around 12 larger ones.
  6. For smaller cookies, bake for 8 minutes then remove from oven. Tap the baking sheet on the stove top twice to flatten out the cookies. For larger cookies, bake closer to 10 minutes.
  7. Sprinkle each cookie with sea salt and let cool for at least 10-15 minutes.
  8. Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.

Notes

u003cliu003eI haven't tested other nut butters, but I think any one would work in place of peanut butter! u003c/liu003eu003cliu003eIf you only have old fashioned rolled oats, you can pulse these lightly in a blender until they're a slightly choppedu003c/liu003e