Peanut Butter Oatmeal Chocolate Chip Cookies

Name: Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20
Cuisine: American
Ingredients: ½ cup Smooth Peanut Butter (1/2 cup creamy unsweetened and all-natural peanut butter); ¼ cup Coconut Oil (1/4 cup coconut oil, melted and cooled); ⅔ cup Coconut Sugar (2/3 cup coconut sugar); 1 piece Egg (1 large egg + 1 large egg yolk); 1 tsp Vanilla (1 teaspoon vanilla extract); ½ cup Almond Flour (1/2 cup finely ground blanched almond flour); ½ cup Rolled Oat (1/2 cup old-fashioned oats); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ¼ tsp Table Salt (1/4 teaspoon salt); 4 oz Chocolate Chip (4 oz chocolate chips); 2 oz Dark Chocolate (2 oz dark chocolate bar, chopped)

Chewy, fudgy cookies made with peanut butter, almond flour, and oats, featuring two types of chocolate chips and a hint of coconut sugar.

20 minAmerican

Servings20

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Steps

1Preheat oven to 350 degrees and line sheet pan with parchment paper.
2Add the peanut butter, coconut oil, and coconut sugar to a mixing bowl. Stir until well combined. Add the eggs and vanilla extract and stir again until everything is well combined.
3Fold in almond flour, oats, baking soda, and salt until well combined. Fold the chocolate chips and chopped chocolate bar into the dough until well combined.
4Use a tablespoon size cookie dough scoop to scoop the dough and drop onto the parchment lined sheet pan. Press the cookies down just slightly to flatten and form them a bit. You can press a few extra chocolate chips or pieces of chocolate into the top of the cookies if you like. Bake at 350 degrees for 8-10 minutes. You'll know they're ready when the cookies golden and the edge are set, yet still fudgy in the middle.
5Remove the cookies from the oven and let cool on the sheet pan before transferring them to a wire rack. Top with flaky sea salt, while warm.