– 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
Heat the oven to 350°F. For easy cleanup, line two large, rimmed baking sheets with parchment or silicone mats. Mix peanut butter, sugar, and coconut oil in a large bowl.
Mix well with an electric mixer or large spoon. Add eggs, baking soda, and vanilla; mix well. Mix in the oats evenly. On prepared baking sheets, drop 2 tablespoons of dough per cookie.
Leave two inches around each cookie because they spread during baking. Press down gently to make a rounded mound no taller than 1 inch. Bake 8–10 minutes until the edges are just starting to become golden.
Do not overbake. Cooling will flatten them. Cool the cookies for 10 minutes before transferring them to a rack. While waiting, bake more cookies.
Optional: lightly salt the cookies with flaky sea salt. They should cool completely before being stored in an airtight container. Cookies last several days at room temperature.