These coconut oil peanut butter cookies are soft and perfectly crumbly, with just the right salty sweetness! One of the best ways to use this tasty oil.
- 1/3 cup coconut oil
- 1/3 cup milk of choice (2%, almond milk or oat milk)
- 1 tablespoon vanilla extract
- 1 cup creamy peanut butter
- 2/3 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- In a small saucepan over low heat, stir together the coconut oil, milk and vanilla extract until warm and combined. Pour into a large mixing bowl and add the peanut butter and sugar. Stir until well combined (small peanut butter lumps are ok). Add the flour, baking soda, baking powder and kosher salt and stir with spatula until combined into a cohesive dough.
- Transfer the dough to a covered container and refrigerate for 25 minutes.
- Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the bowl with the dough from the refrigerator. Make 24 1 1/2 tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Roll the balls between your hands to make them as spherical as possible. Place them 2 inches apart on the baking sheets.
- Use a fork to flatten the balls and make a criss-cross pattern (it’s helpful to dip the fork into a small bowl of water before each one to prevent sticking). Sprinkle the tops with a little sugar.
- Bake each tray separately, about 13 to 14 minutes total, (rotating halfway through at about 6 minutes) until edges are just firm. Cool for 5 minutes on the tray, then remove to a cooling rack. (Baking the tray separately gets the most even bake.) Serve once cooled to room temperature. Store in a sealed container at room temperature for up to 4 days, or freeze for 3 months.
- Category: Dessert
- Method: Baked
- Cuisine: Cookies
- Diet: Vegan
Keywords: Coconut Oil Recipes