Ingredients

3 tablespoons (37g) coconut oil, softened
½ cup (128g) Utta Nutta peanut butter
½ cup coconut sugar
1 flax egg (for the flax egg, whisk together 1 tablespoon ground flax seeds with 3 tablespoons water and let set for 10 minutes before using)
1 teaspoon vanilla extract
1 cup (96g) gluten-free rolled oats
½ teaspoon baking soda

Directions

Preheat oven to 350°F/185 Celsius
Mix it all up- In a large bowl, mix the coconut oil, peanut butter, and coconut sugar. Stir in the flax egg and vanilla and mix well. Add the baking soda and oats and stir until all well mixed up.
Cover and refrigerate the dough for an hour.
Using a cookie dough scoop (or your hands), make cookie dough balls (mine were about 2 tablespoons) and place them on a non-greased baking sheet in a baking tray
Bake until cookies are just set on the top, 10 minutes. Let them cool on the baking sheets for five minutes before transferring to a wire rack to cool completely.