So I guess today is National Peanut Butter Day. I didn’t find out about this until about midday.
I need a copy of this food holiday calendar. I am ALWAYS like a day late. Or several. As in I am staring at the caramel popcorn in a container on my counter that I made for National Popcorn day on Sunday. But the “holiday” was Saturday the 19th. So yeah. A day late making it and like a ton days late blogging it. I will get to it. I promise. Its some seriously good caramel popcorn. But enough about that, lets talk about these peanut butter cookies I whipped up today.
I was actually not planning on baking today, I have been in a mood for clam chowder for a while, and since my parents are visiting and I know how much the love chowdah too, I decided to head to Whole Foods to get a couple ingredients I needed. I heard like 5 people say it was National Peanut Butter day. OK FINE. I will celebrate. I grabbed a jar and headed home. Well I had my other ingredients for the chowder too.
I wanted to make something different from the normal peanut butter cookie. So I had an idea to make with just a few ingredients. I have made the “4 ingredient peanut butter cookie” before and they are good, but I wanted something softer, more cake like. A puffy peanut butter cookie. I also had picked up a bag of my favorite coconut flour from Bob’s Redmill, and thought that I was on to something with peanut butter and coconut flour. And I thought maybe honey would be good for the sweetener.
I melted the peanut butter with coconut oil and honey. Mixed in some eggs and vanilla. Added in a small amount of coconut flour and baking soda and a pinch of salt. Scooped, rolled, pressed with a fork. Sprinkled with coconut sugar. Put in oven. Fingers crossed. I hate wasting ingredients when baking an ” experiment”. Especially peanut butter. And eggs. And coconut. And…you get the idea.
- 1 c organic peanut butter (no sugar added, creamy or crunchy)
- 2 tbsp coconut oil
- ⅔ c honey
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ c coconut flour
- Pinch salt
- Coconut sugar for sprinkling
- Preheat oven to 350. Prepare cookie sheets with either parchment paper or silicone bake mats/
- Combine the coconut oil and peanut butter and honey in a microwave safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds and if melted, stir again and let cool to room temperature.
- Combine the coconut flour, baking soda and salt and set aside.
- Mix the peanut butter mixture until creamy, either with a hand mixer or stand mixer. Add the eggs one at a time and mix well. Add the vanilla and mix again. Add in the flour and mix until just combined.
- Using a cookie scoop, scoop out a heaping tablespoon amount and roll into 1½” balls, place on cookie sheet 2” apart and press gently with a fork crosswise for the traditional peanut butter cookie look. Sprinkle a tiny bit of coconut sugar on the tops.
- Bake for 10 min, just until the edges start to brown. Cool completely on a wire cooling rack.
According to my mom these are “soft, not too sweet but sweet enough, not overpowering with peanut butter, but the flavors really worked well together.” And that she wouldn’t chop me or make me turn in my knives. Clearly shes been watching WAY too much Food Network and Bravo. My 4 year old said ” good cookie can I have another?”
So. There you have it. Good peanut butter cookies.