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!
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
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.
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.
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.