Ingredients
1½cupscreamy peanut butter,or chunky, that’s one full 16-oz jar minus ¼ cup
2½cupscoconut sugar,packed, or 2 cups lightly packed brown sugar
⅓cupcoconut oil,melted, or 5 tbsp melted butter
3large eggs
2tspbaking soda
2tspvanilla extract
2½cupsoats,quick-cooking, or 2¾ cups old-fashioned oats, certified gluten-free if necessary
flaky sea salt,optional, for sprinkling
Preparation
Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
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 mix until they are evenly incorporated.
Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they are no taller than an inch.
Bake 8 to 10 minutes, until the cookies are just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool.
Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
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.
