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Peanut Butter Oatmeal Cookies With Coconut Oil - slider
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{High-Altitude} Peanut Butter Oatmeal Cookies with Coconut Oil

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 24


  • 3 ounces peanut butter
  • 2 tablespoons coconut oil
  • 1/4
 cup honey
  • 2 tablespoons pomegranate molasses
  • 1 
 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch teaspoon baking soda
  • 1 cup quick cooking oats
  • 1/3 cup chocolate chips or more if preferred


  • Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
  • Melt the peanut butter, coconut oil, honey and pomegranate molasses together over low heat. Stir in the cinnamon and salt. Remove from the heat and allow to cool to room temperature or slightly warmer, and pour into the bowl of a standing mixer.
  • Add the beat and beat well to completely incorporate.
  • Reduce the speed of the mixer to the lowest speed and add the flour, baking powder and baking soda.
  • Manually fold in the oats and chocolate chips.
  • Using a small ice cream scooper, scoop out little mounds of the cookie dough onto the lined cookie sheet. Bake for 12 minutes. Cookies are done when they just begin to turn a slightly darker brown on the bottom edge. The tops should be soft, but slightly resistant to faint pressure from your finger.


This is a recipe designed to be baked at high altitudes - 7000+ feet above sea level. To adjust for sea level, I recommend you make the following changes: 1) Add 1 teaspoon to the flour amount; 2) Use a total of 1/2 teaspoon baking powder and 1/8 teaspoon baking soda; 3) Substitute a large egg for an extra-large egg.
At sea level, the cookies will not need to cook quite this long. Check them at 10 minutes.