As promised, here is the recipe I found last week for Peanut Butter Coconut Oil cookies.
I’ve never made homemade peanut butter cookies before, but I bought some Coconut Oil from Vitacost last month and wanted to try it out. I found a recipe on Love Veggies and Yoga that included items I already had in my pantry. If you’ve seen some of my other recipes, you know that I like to use what I already have so that I don’t have to buy any extra items.
- 3/4 cup Creamy Peanut Butter (I used Simply Jif)
- 1/2 cup coconut oil, softened to the consistency of butter
- 1 cup light brown sugar
- 1 large egg
- 1 TBSP Vanilla extract, adjust to taste
- 1 cup all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1/4 tsp salt, optional (I omitted this)
- Combine peanut butter, coconut oil (consistency of soft butter), egg, and sugar. Beat with mixer on medium-high speed until light and fluffy. It took me about 3 minutes.
- Scrape the sides of the bowl and add the vanilla. Beat for approximately 1 minute to incorporate.
- Add 1 cup flour, corn starch, baking soda, salt (if wanted). Mix to combine, about 1 minute. If the dough seems wet or isn't combining, add up to an additional 1/4 cup flour, one tablespoon at a time, for a total of 1 1/4 cups. I only used 1 cup in my recipe and it was fine. Should stick together when squished, but shouldn't stick to your hands.
- I used a tablespoon to form the dough into balls, each ball was about 1 1/2 to 2 tablespoons in size.
- Place on large plate or baking sheet.Press the dough down into a cookie shape (I used a fork and did the criss-cross pattern). You will want to get them into the shape you want them before refrigerating because they do get hard while chilling and will be hard to reshape.
- Cover with plastic wrap and refrigerate at least 2 hours. I refrigerated these for just a little over two hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Place dough on baking sheet, about an inch apart. I had 9 cookies on each sheet.
- Bake for 7-9 minutes or until the tops have just set. They may look a little under-cooked and the tops may be glossy, but they will firm up as they cool. I cooked mine for exactly 7 minutes and pulled them out when the tops still needed to set.
- Allow cookies to cool on the baking sheet for 5-10 minutes before moving. This step I suggest, because we couldn't wait to eat them, but they were so crumbly - huge mess.
- Store cookies in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months. I placed parchment paper in between the cookie layers in the container just to keep them from breaking or sticking to each other.
My family loves the cookies. Hubby agrees that they are wonderful and that there is just a hint of the coconut flavor. The kids gobbled them up and asked for more. They are rather crumbly, although not as much after I let them sit after coming out of the oven. 😉 So, be sure and wait at least 5 minutes after they come out of the oven to move them, although I suggest 10 minutes. The recipe made 18 two-inch cookies.
I will definitely be making this recipe again, as well as looking for more recipes using Coconut Oil. I’m interested to see what I can make with it. Do you have any recipes that use Coconut Oil? I’d love to hear from you.
Topic: Peanut Butter Coconut Oil Cookie Recipe