- 1 1/2 cups creamy or chunky peanut butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/2 cup coconut oil you can use butter instead
- 3 large eggs
- 1 Tablespoon vanilla
- 4 1/2 cups old fashioned rolled oats Bob's Red Mill has some that are certified Gluten Free or quick oats, whichever you prefer
- 2 teaspoons baking soda
- 1 10 oz. package semi-sweet chocolate chunks
Preheat oven to 350 degrees. Line cookie sheet with parchment paper, or silpat mats. Combine peanut butter, sugars, and coconut oil in a large bowl and mix well. Add eggs and vanilla, mixing until combined. Followed with oats and baking soda. Finally stir in chocolate chunks. Drop by heaping spoonfuls onto prepared cookie sheet. Bake for 10-12 minutes. Cookies will start to get brown around the edges. Be careful not to over bake. Cool for about 5 minutes, or until cookies are set, on cookie sheets. Transfer to wire racks to cool before cooling. Enjoy!
If you are using this recipe to accommodate allergies, make sure each of your ingredients qualifies. I use Skippy or Jiff Natural peanut butter because they do not contain soy. I also use chocolate chips, oatmeal, baking soda, and vanilla that fit my dietary needs. If you need ingredient suggestions, shoot me an email and I will help if I can.
Adapted from Recipe Girl
Mel@Mellywood's Mansion says
Oh yum, I’m pinning these!