I was at a store recently came across a peanut butter and coconut cookie. My husband (the cookie monster) was with me at the time and said “I bet you can make those”! A couple of string hints later, and I had a batch in the oven.
The result passed the family cookie test with flying colors*. They were chewy, with the wondrous marriage of coconut and peanut butter. Yum! I have to tell you, this may be my new favorite. As a bonus, these are higher in iron, protein and fiber than a standard cookie due to the coconut and peanut butter. Okay, they are still a cookie, but it is always makes me happy when I can make something this divine with some nutrition in it. Enjoy these little wonders!
*Note: For those who do not know the family cookie test. Make a batch of cookies, put them on them counter top, and let the family smell them. If after 1 hour, more than half are gone, they passed the test.
Peanut Butter Coconut Cookies
|Prep time||20 minutes|
|Cook time||10 minutes|
|Total time||30 minutes|
|Allergy||Egg, Peanuts, Tree Nuts|
|Dietary||Casein Free, Dairy Free, Gluten Free|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Desserts, Freezable|
|Occasion||Barbecue, Casual Party|
|By author||Melissa Belser|
- 1/2 Cup natural peanut butter
- 1/2 Cup margarine (Earth Balance)
- 1/2 Cup coconut flakes (organic or unsulfited)
- 1/2 Cup tapioca starch/flour (one in the same)
- 1/4 Cup sorghum flour
- 1/4 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1/3 Cup sugar
- 1/3 Cup brown sugar
- 1 Large egg
- 1 Teaspoon pure vanilla
Parchment paper works best for these cookies. This is not the same as wax paper. This material allows for easy removal of the cookies.
Tapioca can be labeled as "starch" or "flour". This is the same product, unlike potato flour/starch.
|Cream the peanut butter in mixer for 2-3 minutes. Add the margarine and mix until thoroughly incorporated in peanut butter.|
|Mix the coconut, all gluten free flours, salt and baking soda together. Add 1/2 cup of this dry mixture to peanut butter mixture. Mix for 1 minute.|
|Add both types of sugar to mixture and mix for 1 minute on medium speed. Add the egg and vanilla and mix for 1 about a minute. Remove bowl from mixer stand.|
|Shape cookies with your hands into ball sized pieces (slightly smaller than a ping pong ball) onto an aluminum cookie tray lined with parchment paper.|
|Bake for 8-10 minutes at 375 degrees or until medium golden brown. Remove from oven and allow to cool for 4-5 minutes before placing on a cooling rack.|