How to Prepare Perfect Peanut butter and coconut cookies

Peanut butter and coconut cookies. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. The last ingredient is the secret of the recipe—coconut extract. A little of this stuff goes a long way, so only a few drops are necessary to emphasize the flavor of the shredded coconut in the cookie. The salty savoriness of peanut butter is complimented by the tropical nuttiness of the coconut, making these sweet cookies delightfully.

Place the peanut butter and coconut oil in a medium microwaveable bowl. Add the unsweetened shredded coconut flakes and mix until evenly coated. Dollop the mixture on a parchment-lined baking sheet. You can have Peanut butter and coconut cookies using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Peanut butter and coconut cookies

1. It's 125 g of salted butter.
2. It's 125 g of chunky or smooth peanut butter.
3. Prepare 200 g of sugar.
4. Prepare 50 g of dessicated coconut.
5. You need 1 of egg.
6. You need 200 g of cake flour.
7. You need 4 ml of bicarbonate of soda.
8. Prepare 2.5 ml of course salt.
9. Prepare 1 tablespoon of flour reserved for rolling out the cookie dough.
10. You need 1 pinch of sea salt reserved for sprinkling over cookies.

So I present peanut butter, coconut and CHICKPEA cookies! Yes, that's right, chickpeas are amazing in a cookie! With chickpeas and peanut butter these cookies are packing in the protein, mono- and poly-unsaturated fats, iron and zinc. They are also great for little hands to grab so suitable for younger babies too.

Peanut butter and coconut cookies step by step

1. Mix the butter, sugar, dessicated coconut and peanut butter in a mixer until combined or mixed by hand in a bowl works just as well..
2. Add the egg and mix until combined..
3. Add the flour, bicarbonate of soda and course salt. Mix until a smooth dough consistency is achieved..
4. Using the extra flour, to dust hands with, roll the cookie dough into small 4-5cm balls. Place on a baking tray lined with baking paper. The recipe makes 32 cookies. Flatten the cookies with a fork and sprinkle the sea salt over each cookie. Bake for 12-15 minutes in a preheated oven(180 degrees C). Cool on a wire rack once baked and enjoy with a cup of tea or glass of milk..

These coconut flour peanut butter cookies are crispy on the outside with a soft, light center. This recipe was submitted by Coconut Mama reader and paleo food blogger, Carol of Ditch The Wheat. I had some coconut instant pudding and some Baker's coconut flakes on hand from my last trip to Walmart. I knew I have to be very carefully using both pudding and flakes in my cookies, not to actually overpower the flavors. But I'm happy to say, they turn out just right (after my second attempt).