1/2cupchocolate chips and chopped chocolatedairy free
flaked sea salt for topping
Preheat the oven to 350 F and prepare two baking sheets with parchment paper.
Place the peanut butter and brown sugar into the bowl of a stand alone mixer and cream using the paddle attachment. Add in the vanilla extract and egg and continue mixing until smooth. Finally add in the oats, baking soda and salt and mix until combined. Fold in the chocolate.
Use a 1 1/2 inch cookie scooper to make 14 evenly sized cookie dough balls and place them on the baking sheet about 2 inches apart. *If using coconut sugar press the cookie dough balls down slightly before baking. They won't spread as much as much as if you were using brown sugar.
Bake the cookies for 9-11 minutes and the edges are golden brown. Let the cookies cool on the baking sheet for ten minutes before transferring to a cooling rack to continue cooling. Sprinkle with flaked sea salt and serve.
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