Peanut Butter Oatmeal Cookies
- 2 12 cups almond flour, (gluten free) or 2 12 cups almond meal or 2 12 cups flour
- 1 cup oatmeal
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 12 teaspoon salt
- 12 cup coconut oil, organic softened not melted
- 1 cup smooth peanut butter, or 1 cup crunchy peanut butter
- 1 cup brown sugar, lightly packed
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chocolate chips
DirectionsHeat oven to 350F.
Mix flour, oatmeal, baking powder, baking soda and salt; set aside.
Beat coconut oil, peanut butter and sugars in large bowl with mixer until light and fluffy.
Blend in eggs and vanilla.
Gradually add flour mixture, beating well after each addition.
Fold in Chocolate chips.
Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets.
Sprinkle with sugar if desired.
Flatten each, in criss-cross pattern, with tines of fork.
Bake for 10 minute or until golden brown.
Cool on baking sheets 5 minutes; transfer to wire racks.