Prepare your workspace:

Line a baking sheet or clean countertop with parchment paper or wax paper. This is where you’ll drop the cookies once the mixture is ready—have it prepared ahead of time because the mixture sets quickly.

Combine and melt:

In a medium saucepan, add the white sugar, coconut sugar, butter, cocoa powder, vanilla, and salt. Place over medium heat and stir continually with a wooden spoon or silicone spatula.

Once you hear the first sizzle, continue to stir and cook for about 3–4 minutes, until the mixture is fully melted, glossy, and slightly thickened. Be sure to scrape the sides and bottom of the pan to prevent burning. Turn to medium low heat if needed!

Add the peanut butter:

Stir in the crunchy peanut butter while the mixture is still hot. Continue stirring for 2 more minutes, allowing the peanut butter to melt and fully incorporate into the chocolate mixture. The texture should be smooth and cohesive. For best results, you want to make sure the cookie mixture cooks long enough so the cookies set!

Add the oats:

Remove the saucepan from heat. Quickly stir in the gluten-free quick oats until they are evenly coated and no dry spots remain. The mixture will start to thicken as it cools slightly.

Scoop and shape:

Using a 1-tablespoon cookie scoop (or two spoons), drop portions of the mixture onto the prepared parchment paper. Flatten slightly with the back of the spoon if you prefer a thinner cookie.

Cool and set:

Allow the cookies to cool at room temperature for at least 30 minutes, or until firm and no longer sticky to the touch. You can speed this process up by placing the cookies in the refrigerator for about 15 minutes.