Peanut Butter Oatmeal and Coconut Cookies
The classic chewy peanut butter cookie recipe sees new reverence in this recipe as it features oatmeal and desiccated coconut for an additional hint of flavor and burst of texture.
Makes 28 cookies
135g oatmeal
90g plain flour
60g almond flour
70g desiccated coconut
¾ tsp baking powder
1 tsp ground cinnamon
¼ tsp sea salt
250g creamy peanut butter
50ml melted coconut oil
85g caster sugar
90g clear honey
1 egg
1 tsp vanilla extract
Preheat oven to 180°C.
Line a baking sheet with parchment paper.
Combine the oatmeal, flour, almond flour, desiccated coconut, baking soda, baking powder, cinnamon and salt in medium bowl.
Whisk together the peanut butter, coconut oil, sugar, honey, egg and vanilla using an electric mixer.
Fold the dry ingredients into the wet ingredients and mix well.
Shape the dough into 2 to 3cm balls (about 30g) and place on the baking sheet, about 5cm apart. Use a fork or the bottom of a cup to flatten the cookies to your desired thickness (they will not spread much during baking).
Bake for 15 to 20 minutes. Remove from oven and cool on baking sheet for 5 to 7 minutes, before transferring to a wire rack to cool completely.