Am I the only one that hasn’t jumped on the coconut oil craze just yet? I know people go gaga over that stuff. They put it in their drinks, in their food, in their hair… heck, they even rub it on their faces! That seems a little extreme to me, but hey, I won’t judge until I’ve tried it.
For now, I’m going to play it safe and use it in my baking. Coconut oil is actually very intriguing to me. It’s kind of like play-doh for adults! You never know if you’re going to have solidified coconut oil or melted coconut oil when you open up the can.
Okay, that may not be completely true, but the first time I opened up a can of coconut oil, it was liquid. I bought it in its solid state, so that threw me for a loop.
Now, I know better. On the side of the LouAna 100% Pure Coconut Oil jar, it says that it’s solid under 76 degrees F and liquid over 76 degrees F.
It’s a great alternative to butter, oil, and shortening. LouAna coconut oil also has zero trans-fat, is vegan, and non-GMO! You can buy a jar online here.
The subtle coconut flavor went well in the peanut butter cookies. You can definitely taste it, but the coconut didn’t overpower the peanut butter taste. It also made the cookies very rich and dense.
I added Reese’s Pieces on top of half of the cookies and left the other half plain. Can you guess which one was more popular?
Recipe from Averie Cookies
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup coconut oil, softened (consistency of soft butter)
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 to 1 and 1/4 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 box of Reese's Pieces (optional)
Directions
- Cream together the peanut butter, coconut oil, egg, sugar and vanilla.
- Slowly stir in 1 cup flour, corn starch, baking soda, and salt. If your dough seems too wet, add up to another one-quarter cup flour, one tablespoon at a time, for a total of 1 1/4 cups.
- Cover the dough with saran wrap and refrigerate for at least two hours.
- Preheat oven to 350°F.
- Using a medium sized cookie scoop, place dough on baking sheet at least 2 inches apart. If using Reese's Pieces, gently press 4-5 pieces into the top of the cookie.
- Bake for 7 to 9 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center.
Thanks for trying my recipe and glad you enjoyed the cookies!
for someone who is a coconut lover I’ve never done the coconut oil thang, but your review is genuinely persuading me! thanks for the good tips 🙂
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