Soft Coconut Peanut Butter Cookies For National Peanut Butter Day
Soft Coconut Peanut Butter Cookies sweetened with honey. Made with coconut flour.
Ingredients
- 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
Instructions
- 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.
Notes
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.