Ingredients
1½cupspeanut butter
2½cupscoconut sugar
⅓cupcoconut oil
3eggs,large
2tspbaking soda
2tspvanilla extract
2½cupsoats
¾cupchocolate chips,bittersweet
¾cupchocolates
flaky sea salt,optional
Preparation
Preheat the oven to 350 degrees F.
Line two large, rimmed baking sheets with parchment paper.
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil.
Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda, and vanilla, and mix well. Add the oats and chocolate chips and mix until they’re evenly incorporated.
Working with an ice cream scoop, drop the cookies onto the prepared baking sheets.
Bake 10 to 12 minutes, until they’re just starting to turn golden around the edges.
Let the cookies cool for 10 minutes before transferring them to a cooling rack. Bake the remaining cookies.
If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
