|Peanut Butter Coconut Cookies|
|photo by recipe author|
Servings: 48 mini cookies or 24 larger ones
Preparation Time: 15 minutes
- 1/2 cup coconut oil
- 1 cup crunchy peanut butter
- 1/2 cup honey
- 1/2 cup organic whole sugar
- 3 large eggs
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 1/4 cup oat flour
- 1/4 cup coconut flour
- 1/2 cup shredded coconut
- 1/2 cup walnuts (or any other nut you prefer) or dark chocolate chips (I use both)
Cream coconut oil, peanut butter, honey, and sugar together in a mixing bowl. Add eggs and vanilla and beat until combined followed by the soda and salt. Now stir in the flours, shredded coconut, walnuts, and chocolate chips if desired.
Chill the dough for about 20 minutes if you are going to roll it into balls. Preheat oven to 350 degrees F.
Line a couple of cookie sheets with parchment if you want. I actually use mini muffin pans for them and it makes 48 mini cookies. Would make about 24 larger ones rolled into balls.
If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat. Bake for 13 – 15 minutes or until lightly browned around the edges. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.
Recipe submitted by Shannon, Jacksonville, AR
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