I told my guy the next cookie on my list was a Peanut Butter Oatmeal Cookie and he goes…Mmm two of the worst ingredients combined. Great. He doesn’t like oatmeal in cookies ever or peanut butter in general except if its in cookies. Worst case scenario I figured I’d bring them to work, but in the end they turned out to be really good breakfast cookies.

FYI…I did not use gluten free flour or flax eggs.

Peanut Butter Oatmeal Cookies from Bobs Red Mill United States of Cookies
Ingredients
1/2 cup Coconut Oil
1/2 cup Peanut Butter
2 Flax Eggs (2 Tablespoons ground flax + 6 Tablespoons water)
3/4 cup Brown Sugar
1/2 cup Evaporated Cane Sugar
1 tsp Vanilla Extract
1 cup Gluten Free Rolled Oats
1-1/4 cup Gluten Free 1-to-1 Baking Flour
1 tsp Baking Soda
1/2 cup Chocolate Chips optional for drizzle topping
Instructions
Create flax eggs – mix ground flax seed and water in a bowl and let rest 10 minutes, or until gelatinous.
In a small pan, melt together coconut oil and peanut butter, stirring until well-combined.
Pour the coconut oil and peanut butter mixture into a large mixing bowl. Set aside and allow to cool for 10 minutes.
Add flax eggs, brown sugar, cane sugar, and vanilla. Whisk to combine. Add oats, flour, and baking soda and mix well.
Line a baking sheet (or two!) with parchment. Shape the dough into balls about 2 Tablespoons in size and arrange on the baking sheet. Cover with foil or cling wrap and refrigerate for 1 hour.
Preheat the oven to 350º and bake cookies for 25-30 minutes.
While they are cooling, you’ll have time to melt your chocolate. I used a double-boiler to heat chocolate chips over the stove, but you could certainly melt them in the microwave. Once melted, drizzle over top of the cookies and enjoy!

FYI…I left some plain & others I drizzled. Here is a pic of the plain one 🙂