Peanut Butter Oat Cookies

Baking is a form of therapy for me. It allows me to disconnect from all responsibilities and focus only on creating - staying in the moment, following instructions, and delighting in delicious tastes along the way to a finished product that hopefully garners smiles & enjoyment for the people I love. There isn’t a particular time or day I like to do this, its kind of a when the mood strikes me thing, or if I’m in need of escape. Lately both have been happening and I’ve been exploring new recipes and refining some of my classics. 

For those of you who don’t know, I am married to a Chef, so as far as dinners are concerned I think maybe I’ve made a proper one for us twice in all the years we’ve been together. Mind you, I cook all the time but it’s dinners for one since that’s what the reality is. There’s a name for my situation  - it’s called Restaurant Widow. It doesn’t sound very appealing, I know. Though I have learned how to use this lifestyle to my advantage and thrive in it. More on that at a later time…

That said, he doesn’t get too excited for all the healthier meals I make per se, but he absolutely loves it when I bake. Specifically cookies. He thinks I make the best cookies on the planet. This will continue to both shock & flatter me! I recently made a batch of peanut butter oat cookies and he cannot stop raving about them ( & eating all of them! ). It inspired me to share the recipe here with the hopes that you & your loved ones will enjoy them as much as he does! 

Peanut Butter Oat Cookies 

 1 ½ cups Organic Peanut Butter ( chunky or creamy ) 

2 ½ cups Organic Coconut Sugar 

⅓ cup melted Virgin Coconut Oil

3 eggs, room temperature

2 tsp. Baking soda

2 tsp. Vanilla Extract 

2 ½ cups quick-cooking gluten free oats

Flaky Sea Salt for sprinkling 

Optional: dark chocolate chips 

Preheat oven to 375 ( if your oven runs hot, go with 350 )

Line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or large spoon to mix until combined. Add eggs, baking soda, and vanilla, and mix well. Add the oats and mix until evenly incorporated.

Roll dough into small balls ( about 2 Tblsp. worth ) onto a prepared baking sheet. Leave space between the cookies as they will spread. 

Bake for 10-11 minutes, until they’re just beginning to golden. Let cookies cool for a few minutes before transferring to a wire rack. Repeat 

While the cookies start cooling, sprinkle them with flaky sea salt as desired. Enjoy!

Cookies will keep well for several days at room temperature in air tight containers.