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pb cookies stacked on each other

Peanut Butter Oatmeal Chocolate Chip Cookies

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free

Ingredients

  • 1/2 cup creamy unsweetened and all-natural peanut butter
  • 1/4 cup coconut oil, melted and cooled
  • 2/3 cup coconut sugar
  • 1 large egg + 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup finely ground blanched almond flour
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 oz chocolate chips
  • 2 oz dark chocolate bar, chopped

Method

  1. Preheat oven to 350 degrees and line sheet pan with parchment paper.
  2. Add the peanut butter, coconut oil, and coconut sugar to a mixing bowl. Stir until well combined. Add the eggs and vanilla extract and stir again until everything is well combined.
  3. Fold in almond flour, oats, baking soda, and salt until well combined. Fold the chocolate chips and chopped chocolate bar into the dough until well combined.
  4. Use a tablespoon size cookie dough scoop to scoop the dough and drop onto the parchment lined sheet pan. Press the cookies down just slightly to flatten and form them a bit. You can press a few extra chocolate chips or pieces of chocolate into the top of the cookies if you like. Bake at 350 degrees for 8-10 minutes. You’ll know they’re ready when the cookies golden and the edge are set, yet still fudgy in the middle.
  5. Remove the cookies from the oven and let cool on the sheet pan before transferring them to a wire rack. Top with flaky sea salt, while warm.