These are sooooo good and I actually chose to add the chocolate chips (because chocolate). But you could leave them out if you are a peanut butter cookie purist. I used creamy peanut butter and dark chocolate chips. Enjoy!

Ingredients

  • 1 2/3 Cups all-purpose flour (I used one cup all purpose and 1/3 cup coconut flour)
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 1/4 tsp nutmeg
  • 1/2 Cup Coconut oil, melted-room temp
  • 1/2 Cup Turbinado or cane sugar, plus more for coating
  • 1/3 Cup Dark brown sugar-firmly packed
  • 1 tsp pure vanilla extract
  • 2 large eggs OR for VEGAN OPTION (Make 2 flax eggs-2 Tablespoons ground flax meal and water-see notes for process)
  • 2 Tablespoons water as needed
  • 3/4 cup peanut butter-creamy or crunchy as you prefer

Instructions

  1. preheat the oven to 350 degrees F.
  2. In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
  3. In a large bowl or stand mixer place coconut oil, peanut butter and sugars on medium speed.
  4. Add the vanilla extract and eggs. Beat on medium speed until blended.
  5. Add the dry ingredients all at once.
  6. Beat on low speed until the flour is mixed in.
  7. Line two baking sheets with parchment paper or silicone mats and set aside.
  8. Place about 1/2 cup granulated sugar in a small bowl for coating the cookie dough balls.
  9. Using a 1 inch cookie scoop, (if you have one, or a tablespoon if you don’t) scoop out the dough.
  10. Place the dough between the palms of your hands. Now, roll the dough into a ball and coat in sugar. (I am using a large grain organic sugar)
  11. Place on the prepared baking sheet. Repeat until your cookie sheet has twelve dough balls two inches apart. Repeat with the second baking tray.
  12. Use a fork to make the traditional cross pattern on the cookies.
  13. Bake for 10-12 minutes until just slightly brown.
  14. Remove from the oven and leave on the baking sheet for 5 minutes to set.
  15. Using a small spatula, Remove the baked cookies to a wire rack to cool completely.

NOTES

Chilling this cookie dough is not required.

Use softened coconut oil (almost melted). Coconut oil is so slippery it will still form into balls with no trouble. 

I make this recipe all the time with no trouble at room temperature. If you have a VERY high house heat chill the dough only a few minutes to get it workable.

Depending on your cookie dough scoops size, this recipe makes 22 to 24 2 to 3 inch cookies.

VEGAN OPTION: To replace the 2 eggs with flax eggs: Mix 2 Tablespoons ground flax meal with 5 Tablespoons of water in a small bowl. Let it sit for 5 minutes or so to absorb the water into the flax. Add to the process instead of eggs.