1/2 cup sugar (coconut, maple, or organic cane sugar)
1/4 cup butter (ghee or coconut oil), melted
1 teaspoon vanilla extract
1/2 cup gluten free oats
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
pinch of salt
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In a large bowl, mix together peanut butter, sugar, butter, egg, and vanilla extract. Then add oats, baking soda, and salt. Fold until completely combined.
Use a cookie scoop to scoop out 14-16 cookies. I baked my cookies in 2 batches, adding 6-7 cookies per batch since they spread. Place in the oven to bake for 13-15 minutes, until slightly golden on the outside rim of the cookie. Remove from oven and let cool for at least 5 minutes before transferring to a cooling rack. Eat, baby doll, eat!