Peanut Butter Oat Cookies

Peanut butter oatmeal cookies are delicate within, mushy in the middle and barely crisp around the edges.  

– 1 ½ cups creamy or chunky peanut butter (that’s 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 egg – 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


Preheat the oven to 350°F. Line two large, rimmed baking pans with paper or silicone mats for easier cleanup.  


Step 1

Mix peanut butter, sugar, and coconut oil in a large bowl. With an electric mixer or large spoon, mix well.   

Step 2

Mix eggs, baking soda, and vanilla. Mix in oats evenly.Place 2 tablespoons of dough each cookie on preheated baking sheets.  

Step 3

Cookies spread during baking, so leave two inches around each. Gently press down to form a 1-inch-tall round mound.  

Step 4

Bake 8–10 minutes until edges are briefly golden. Do not overbake. They flatten when cooled.

Step 5

Ten minutes after cooling, transfer cookies to a rack. While waiting, bake more cookies.Or, lightly season cookies with flaky sea salt.   

Step 6

They should cool completely before being stored in an airtight container. Some cookies last several days at room temperature.  

Step 7

Also See

How To Make Oat Flour