Peanut Butter Cookies with bold coconut kick- Soft, melt in your mouth peanut butter cookies with a bold coconut flavor and dairy-free white chocolate chips.
Although I grew up eating a LOT of peanut butter, I had never tried a peanut butter cookie until recently. They're my partner's favorite cookie flavor, and I love eating his food, so I had to try them. When I had them it was almost a love affair, but being the baker that I am, I knew it needed my special touch before I could truly fall in love.
What is my special touch you ask? If you've had my desserts then you definitely know already! The flavor is very important- and having a busy family with growing children and working adults, I knew the flavor could not be sacrificed in the attempt to make a healthier cookie. As my gears begin to turn, I knew a couple of things: This cookie recipe needed to be quick and easy, with a noticeable coconut flavor and less sugar than the average cookie.
I hate reading recipe blogs with a whole life story before the recipe, so let's get right to it!
Peanut Butter Coconut Cookies
yield: 18 cookies method: bake
prep time: 10 minutes chill time: 30 minutes bake time: 11-14 minutes
total time: 1 hour
Ingredients:
1/2 plant-based butter
1/2 cup coconut sugar
1/2 cup finely ground coconut flakes
3/4 cup Earth Balance coconut peanut butter
1/2 cup cane sugar
1 tsp baking soda
1 tbsp vanilla extract
1/4 cup unsweetened apple sauce
1 1/2 cups all-purpose flour
1 handful coconut flakes
1 handful dairy-free white chocolate chips
Directions:
Cream together the plant-based butter, coconut sugar, and ground coconut flakes then add the peanut butter and cane sugar.
Mix in the apple sauce and vanilla extract until just combined.
In the same bowl, sift in the all-purpose flour and baking soda. Mix until combined.
Throw in your handfuls of coconut flakes and white chocolate chips. Mix until combined.
Pre-heat oven to 375 degrees.
Refrigerate cookie dough for 30 minutes.
Roll the cookie dough into 1.5" balls and place on a parchment paper lined cookie sheet.
Slightly press cookie to flatten just a bit.
Bake until the outside edges are golden brown, about 11-14 minutes.
Chill on baking sheet for 2 minutes before moving to wire rack to chill.
Enjoy.
Notes:
White spelt flour can be used instead of all-purpose flour. Feel free to try any flour blend you like.
I ran out of coconut sugar, so I added 1/2 cup cane sugar. All coconut sugar works here and is ideal for this recipe.
I never liked the fork press on peanut butter cookies, so I didn't go that route here, but next time I will add a chocolate drizzle to the top to resemble the fork lines. Soooo.... Add some dark chocolate to the list, melt it and drizzle it on top at the end.
If you want regular peanut butter cookies, just omit the coconut flakes and white chocolate chips.
How to Store:
Store these peanut butter cookies in an airtight container on the counter for up to a week. They will last up to 2 weeks if refrigerated.
Want to Freeze the Dough?
Roll the dough into a log shape and cover with parchment paper. Seal the log with plastic wrap and store in the freezer for up to 2 months. When you're ready to bake, allow them to cool on the counter until pliable then roll and bake.