Preheat oven to 375 F. In a heat-proof bowl melt the coconut oil and peanut butter. I just place the bowl in the preheating oven, but you could also melt them in the microwave or on the stove top.
In another bowl whisk together flour, cornstarch, baking powder, baking soda and salt. Once the coconut oil and peanut butter are melted, add brown sugar, eggs and vanilla. Stir until combined.
Add the dry to the wet ingredients and stir until everything is combined. Finally stir in the oats. It is a very thick cookie dough. You might need some elbow grease to combine everything or just use your hand to kind of knead the oats in.
Roll and flatten the dough into 24 cookies. They don't spread much in the oven, so flatten them before baking.
Place the cookies on a lined baking sheet and bake for 7-9 minutes until the edges are just set. The centers might still look a little glossy but don't be tempted to over bake these cookies.
Leave the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Store in an air-tight container at room temperature for up to 1 week (they stay soft the whole time).
Keyword Chewy Peanut Butter Oatmeal Cookies
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