Flourless Peanut Butter Chocolate Chunk Oatmeal Cookies
Author: Jasey's Crazy Daisy ~ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
  • 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
  1. 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!
Recipe Notes

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