- 2 cups old-fashioned or regular rolled oats
- ½ cup cane sugar* (may sub coconut sugar)
- 1 tsp. baking soda
- ¼ tsp. sea salt
- 2 whole eggs
- ¼ cup unsalted butter, softened (may substitute coconut oil for dairy-free)
- 1 tsp. pure vanilla extract
- 1 cup natural peanut butter, room temperature or heated slightly to achieve pourable consistency** (please read note below)
- ¾ cup dark or semi-sweet chocolate chips
- Preheat oven to 350℉. Line two sheet pans with parchment paper.
- Combine the ingredients in a medium bowl, except for the chocolate chips. You can also use a standup mixer. Mix until well combined.
- Fold in the chocolate chips.
- If the dough is real sticky, let it sit for 5 minutes or place in the fridge.
- With a small cookie scoop, scoop dough onto pans to make about 2 dozen cookies give or take. With hands, slightly flatten each cookie dough mound to form a round cookie shape.
- Bake for 10-15 minutes or until cookie centers are done and outsides are golden. Baking time will depend on the size of the cookies. Start with 10 minutes and add time as needed.
- After removing from the oven, let the cookies set on pan for 10 minutes before transferring to a cooling rack.
*Cane sugar works best but coconut sugar is an option.
**Note: Peanut butter must be a drizzly consistency, not solid. If it’s solid, warm it over low heat or in the microwave until drizzly consistency is achieved. Depending on the consistency of peanut butter, you may need to add 2-4 Tbsp. of water or milk of choice if the dough is too thick.
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 5g
- Sodium: 65mg
- Fat: 9g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g