Celebrate National Peanut Butter day any day you want with these Soft Coconut Peanut Butter Cookies. You can also make these on national peanut butter cookie day too!
Apparently there are national food holidays every day. Sometimes several on the same day. 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, and it is now several days later. I did eventually photograph it before we ate it all up. The holidays seem to change each year too. I don't know who made these food holidays up, but I try to remember to participate as best I can.
January 24th is national peanut butter day. June 12th is national peanut butter cookie day. At least this year it was/is. Next year it could change again. I could easily celebrate peanut butter day every day. In any form it comes in.
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 they love chowder too, I decided to head to Whole Foods to get a couple ingredients I needed. When I was there I heard like 5 people say it was National Peanut Butter day. I grabbed a jar and headed home after I got my other ingredients for the chowder too.
I wanted to make something different from the normal peanut butter cookie and I had an idea to make a simple cookie 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 had a bag of coconut flour I had been using for baking experiments, and thought that I was on to something with peanut butter and the coconut flour. I also thought honey would be good for the sweetener. I wanted to keep these on the "healthier" side for a cookie with less refined ingredients.
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.
10 minutes later. I had puffy peanut butter cookies. BUT. We weren't done. How did they taste??
They tasted amazing. Baking with coconut flour can be tricky. It's not a 1:1 substitute for traditional flour. It soaks up SO much moisture. There are peanut butter cookie recipes that use no flour at all, so these with just a touch of coconut flour are a softer, fluffier version.
My family loved these especially my cookie loving 4 year old. She asked for another and another. As 4 year olds do.
So. There you have it. Good peanut butter cookies.
- 1 cup peanut butter (no sugar added, creamy or crunchy, organic or non. Just don't use the kind with extra added sugar, or oil)
- 2 tablespoon coconut oil
- ⅔ cup honey
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup coconut flour
- ¼ teaspoon kosher salt
- Coconut sugar for sprinkling tops of cookies
- 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 1 ½” 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.
The dough will be a little sticky, do not add more coconut flour UNLESS your batter is runny. Then add 2-4 tablespoon more, one tablespoon at a time until its a thicker batter. You can always refrigerate the dough if you think its a bit too runny.
There have been so many people to make these cookies with their own variations that came out awesome. Check the comments for other ways to make them. You can sub any "butter" you want for the peanut butter - almond, cashew, macadamia, sunflower etc. I have not tried them with tahini, not sure how those would be.