Ingredients
Equipment
Method
- Preheat your oven to 350ºF (175ºC). This is an essential first step to ensure your cookies bake evenly. A hot oven will help them spread and rise perfectly.
- In a large mixing bowl, combine the butter, peanut butter, and coconut sugar. Mix well until the mixture is smooth and creamy. You can use an electric mixer or a whisk for this step. Make sure everything is well incorporated!
- Next, add in the egg and mix again until fully combined. The egg is crucial for binding the ingredients together, giving your cookies that lovely chewy texture that we all love.
- Now, sprinkle in the oat flour, baking soda, and fine sea salt. Stir until the mixture is smooth and there are no flour pockets remaining. The dough should be thick and slightly sticky, which is exactly what we're looking for!
- Then, fold in the old fashioned rolled oats and chocolate chips if you’re using them. The oats will give your cookies structure, while the chocolate chips will add a delightful burst of sweetness.
- Prepare a large baking sheet by lining it with parchment paper. This prevents the cookies from sticking and makes for easy cleanup afterwards.
- Using a cookie scoop or a tablespoon, scoop the dough onto the prepared baking sheet. Space them out about two inches apart, as they will spread while baking.
- With a fork, gently flatten each cookie dough ball slightly. This helps them bake evenly and gives them that classic peanut butter cookie look.
- Place the baking sheet in the preheated oven and bake for 8 to 10 minutes. Keep an eye on them; the cookies should puff up slightly and turn a lovely golden brown. The shorter bake time will yield softer cookies, while the longer time will give you firmer, chewier cookies.
- Once baked, remove the pan from the oven and let the cookies cool on the baking sheet for a few minutes. They will be fragile when warm, but they will firm up as they cool. After a few minutes, transfer them to a wire rack to cool completely.
- Enjoy your Peanut Butter Oatmeal Cookies at room temperature! If you have any leftovers, store them in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months for a quick treat later.
Notes
For an egg-free cookie, you can replace the egg with 1 tablespoon of ground flax seed mixed with 3 tablespoons of water to make a “flax egg.” You can also replace the butter with a stick of vegan butter or a 1/3 cup of melted coconut oil. If you prefer to use white or brown sugar, reduce the amount to just 1/2 cup, since they are sweeter than coconut sugar. If you use table salt or another brand, you might want to start with just a 1/4 teaspoon of salt.