Groh Healthy Living, LLC

Mental Health Counseling: Whitefish Bay and On-line

By - Laurie Groh

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

Ingredients

2/3 cup vegetable oil

1 cup natural peanut butter (I use crunchy)

1/4 cup sugar

3/4 cup brown sugar

2 eggs

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

Directions

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.

via Oatmeal Peanut Butter Coconut Cookies.

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