Description
A delicious coconut and peanut butter cookie, perfectly creamy and simple.
Ingredients
Scale
- 1 cup of rolled oats flour (I used Bob’s Red Mill GF oats)
- 1 teaspoon baking soda
- 1/4 cup of toasted coconut flakes
- Pinch salt
- 1 cup of peanut butter (crunchy or creamy)
- 3/4 cup of coconut sugar
- 2 teaspoon of vanilla paste or extract
- 1/4 cup of coconut water
Instructions
- Preheat your oven to 350 degrees and line two baking sheets with liners. Set those aside. Into your food processor, add your oats and blend until you achieve a flour consistency. Then add your soda and coconut. Pulse a few times to blend. Reserve. In your stand mixer with paddle attachment, blend your peanut butter, sugar and vanilla. Then add your dry mixture and blend. Finally add the coconut water and blend for a few seconds to incorporate.
- Then scoop out the dough, roll between your hands and flatten out a bit. Place on the baking sheet. I scored each cookie with the fork tines to have a classic pb cookie appearance.
- Bake for 10 minutes then remove. Let cool and serve. Store uneaten cookies in a covered container.
- Category: Baking