Friday, September 13, 2013

Peanut Butter & Coconut Oil Cookies

Kate and I felt like baking the other night, and I had everything I needed on hand for these cookies, so we gave them a try.  I had never made cookies with coconut oil before, and these turned out so good!  Definitely a keeper recipe!

PB CO cookies 1

INGREDIENTS:
3/4 cup creamy peanut butter (not natural)
1/2 cup coconut oil, softened, but not runny
1 cup light brown sugar, packed
1 large egg
1 Tablespoon vanilla extract
1 cup all purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt

DIRECTIONS:
Using an electric mixer, combine peanut butter, coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 3-4 minutes.

Add the vanilla and beat to incorporate, about 1 minute. Add 1 cup flour, corn starch, baking soda, salt, and mix until just combined, about 1 minute. The dough should have a Play-Doh like consistency (it’ll stick together and to itself, but not to your hands).

Form dough (I always use a melon baller to scoop out my cookies and make them the same size) and place mounds on a large plate, and flatten each mound. Cover with plastic wrap, and refrigerate for 1-2 hours (we chilled ours in the freezer for about 30 minutes to speed up the process) .  Do not bake these cookies with dough that has not been properly chilled because they will spread.

PB & CO cookies 2

Preheat oven to 350°F, grease cookie sheet. Place dough on baking sheet, with a maximum of 8 per sheet. Bake about 8 minutes, or until tops have just set.  They firm up as they cool.  With this size cookie, my batch made about 22 cookies.

PB & CO cookies 3

Allow cookies to cool on the cookie sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.

Adapted from Averie Cooks: Soft and Puffy Peanut Butter Coconut Oil Cookies

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