Oatmeal Peanut Butter Coconut Cookies
If I had a whole case of cookies to pick from at a bakery, I’d be torn between my two faves — oatmeal and peanut butter. Now I don’t have to choose with this recipe. Made with all natural crunchy peanut butter, whole wheat flour, and unsweetened shredded coconut these cookies are dairy-free. While I always say a cookie is still a cookie, these Oatmeal Peanut Butter Cookies are much healthier for you than the ever popular Do-Si-Dos, and they’re subtly sweet chewy treats with a strong peanut butter flavor.
Find out how to make these satisfying little cookies when you read more.
Daily Unadventures in Cooking
Peanut Butter Coconut Oatmeal Cookies
2/3 cup vegetable oil
1 cup natural peanut butter (I use crunchy)
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/4 cup unsweetened shredded coconut
3 cups oats (I use half old fashioned, half quick oats)
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 375° F.
Beat together oil and peanut butter. Then add in eggs, sugar, and vanilla and beat until mixed. Stir in coconut.
In a separate bowl mix together oats, flour, baking powder, and baking soda. Stir this into the peanut butter mixture.
Drop onto a greased baking sheet in 1 1/2 tablespoons globs. Gently press to flatten and bake for 10 to 12 minutes or until lightly browned. Cool on a cooling rack, and don’t spoil your dinner.