Peanut Butter Oat Cookies
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(96)
Ingredients
27 cookies
- 1 ½ cups creamy or chunky peanut butter (one full 16-ounce jar minus ¼ cup)
- 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
- ⅓ cup melted coconut oil or 5 tablespoons melted butter
- 3 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 ½ cups quick-cooking oats or 2 ¾ cups old-fashioned oats (certified gluten-free if necessary)
- Optional: flaky sea salt, for sprinkling
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Preparation
Chef’s notes
Recipe adapted from my monster cookies recipe.
Make it gluten free:
Be sure to use certified gluten-free oats.
Make it vegan/egg free:
Commenters report that flax eggs work fairly well (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven). To make the recipe vegan, also use coconut oil instead of butter.
Make it dairy free:
Use coconut oil instead of butter.
Make it nut free:
Sunflower seed butter should work well. If you’re only avoiding peanuts, almond butter will work, too.