Chewy Peanut Butter Coconut Chocolate Chip Cookies

I've made so many yummy delicious things lately, but haven't had time to write anything down. Today I made these cookies and I just have to share the recipe.

We're up at our vacation house (we call it "The Log House"), and I haven't done a full grocery shopping trip yet. We have nothing sweet in the house right now, and are desperate for cookies. I have limited tools to use, and only what is left in the pantry from months ago. This includes natural peanut butter, which I found had frozen in the back of the fridge, and my brown sugar had become somewhat hardened!

Can you believe I was able to concoct some absolutely delicious AND healthy(ish) cookies without any fresh ingredients like eggs or butter? I can't either, but I pulled it off today, and these cookies were so amazingly chewy inside and crispy outside. They hardly made it from pan to plate before 3 sets of hands were grabbing these perfect little cookies.

Four people and ten cookies later... here is the recipe.
I started with this recipe from Blissful Basil blog, and adapted it as follows:

Amazing Vegan Peanut Butter Coconut Chocolate Chip Cookies
(Egg-Free / Dairy-Free / Gluten-Free / Vegan)

Prep time: 10 minutes
Refrigerate: 2-24 hours
Bake time: 9 minutes per batch
(Begin 2-1/2 hours to 2 days ahead)

1 cup natural peanut butter
3/4 cup brown sugar
1/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1/4 cup unsweetened almond milk*
1 cup ground oats** (about 1 1/4 cups old fashioned rolled oats, ground finely in a food processor)
2 tablespoons unsweetened coconut, finely shredded / dried (desiccated)
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chocolate chips***

*Use soy, rice, cashew or almond milk
**For gluten-free, check that the oats are gluten-free, as many brands are not, due to cross-contamination
***Use dairy-free / vegan chocolate chips if desired

1. Bring the peanut butter to room temperature, or heat it a little in the microwave to soften it. In a large bowl, using a strong spoon, cream the sugar, maple syrup and vanilla into the peanut butter until combined. Stir in the non-dairy milk.

2. In a medium bowl, combine ground oats, coconut, baking soda and salt.

3. Sprinkle the oat mixture into the peanut butter a little at a time, stirring to combine. Mix in the chocolate chips.

4. Cover and refrigerate at least 2 hours, or overnight up to 2 days.

5. Heat oven to 350F.

6. Form dough into 1 tablespoon balls and place 2-3" apart on an ungreased baking sheet. Press each ball flat with a fork.

7. Bake 8-10 minutes. Let sit 3-5 minutes and remove from the pan to cool.


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