Peanut Butter Coconut Cookies Recipes
NO BAKE PEANUT BUTTER COOKIES I
These are really simple, yet good cookies. Great when you are in a bind and need something quick !!
Provided by Mollie Nagel
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
- Remove from heat and add remaining ingredients. Stir and mix well.
- Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 51.5 g, Cholesterol 11 mg, Fat 17.3 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 35.3 g
PEANUT BUTTER COCONUT COOKIES
These three-ingredient peanut butter coconut cookies are easy to make, so you'll always have time to make a quick batch. Bonus: No flour means they're also gluten-free! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 82 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
NO-BAKE PEANUT BUTTER COCONUT COOKIES RECIPE BY TASTY
Here's what you need: natural peanut butter, coconut oil, vanilla extract, unsweetened shredded coconut flake
Provided by Tiffany Lo
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
- Add the unsweetened shredded coconut flakes and mix until evenly coated.
- Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
- Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
COCONUT FLOUR PEANUT BUTTER COOKIES
These little cookies are just so good!! Of course I am a coconut lover!and love peanut butter too:)
Provided by Opal Jackson-Cakmak
Categories Other Desserts
Number Of Ingredients 1
Steps:
- 1. Ingredients: ½ cup sifted coconut flour 1 cup natural peanut butter ½ cup peanuts, coarsely chopped (optional) 1½ cups Sucanat or Rapadura natural sugar 4 eggs ½ teaspoon vanilla ½ teaspoon sea salt
- 2. Directions: 1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny. 2. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 375 Degrees F for about 14 minutes. 3. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.
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- Beat Peanut butter and shortening in a lg bowl til blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla beat well.
- Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in toffee bits and coconut.
- Shape dough into 1 inch balls, Place on ungreased cookie sheet. With tines of a fork flatten ball and flatten again in opposite direction, forming crisscross marks.
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- Put all ingredients in a bowl and stir together with a fork until a dough forms. Use your hands to roll into a ball. The dough will be slightly sticky so if it sticks to your fingers, simply wet them with a little water and roll.
- Cut into 9 and roll into balls. Wet your hands again if needed. Place on a baking tray lined with parchment paper.
- Flatten each cookie dough ball into 1 cm thick / 5 cm diameter disks using a fork, making a criss cross pattern.
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From originalhomesteading.com
Reviews 1Category FAMILY RECIPESCuisine AMERICANTotal Time 52 mins
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Reviews 1Category FAMILY RECIPESCuisine AMERICANTotal Time 52 mins
- Add: everything else in at once and mix until combined. Cookie dough will seem sticky. Do not be fooled into adding too much flour as they will be dry. (Bake a Test Cookie first!)
- NOTE: this is a very important step…..please do a couple of test cookies prior to baking an entire sheet. We live at 7000 ft so baking needs to be adjusted on a regular basis. I always need to add a little more flour for all my baking. This is the standard recipe but adjust according to your elevation.
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- To the bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it's an oil and that happens. But do not use melted or purely liquid coconut oil because you can't effectively cream a liquid; it would be like trying to cream liquid butter.
- Stop, scrape down the sides of the bowl, add the vanilla and beat to incorporate, about 1 minute. Add 1 cup flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute. If your dough seems quite wet, sloppy, or isn’t combining, add up to another one-quarter cup flour, one tablespoon at a time, for a total of 1 1/4 cups. The dough shouldn’t be sticky or tacky, and a little loose and oily is preferred to dry and crumbly. It should have a Play-Doh like consistency, and if pinched and squished, it’ll stick together and to itself, but not to your hands. Over-flouring the dough will cause the cookies to be prone to cakiness and dryness.
- Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 18 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping the dough is difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 7 to 9 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range. The cookies in the photos were baked with dough that had been chilled for 2 days, left at room temp for 30 minutes to warm up slightly, then baked for 8 minutes, with trays rotated once at the 4-minute mark.
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- In a large mixing bowl, add your dry ingredients and mix well. Add your peanut butter and egg and mix until combined.
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- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a bowl, mix together peanut butter, brown sugar, coconut, and egg until well combined. Add extracts and stir to incorporate.
- Scoop dough into 1 1/2 tablespoon balls and transfer them to the baking sheet, pressing down on them with the tines of a fork, creating a crosshatch pattern on the surface of the cookie and flattening the cookie slightly. Sprinkle each cookie with raw sugar. Bake until the edges just begin to brown, about 10 minutes. Allow to cool completely before serving.
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- In a large bowl, mix all of the dry ingredients together. Make sure to sift the baking powder and baking soda. Sometimes they are clumpy.
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COCONUT PEANUT BUTTER COOKIES • RECEPT MET ZùSTO
Put the peanut butter and the coconut oil in a blender and blend together. Add the eggs and vanilla extract. Add the sodium bicarbonate and salt. Finally, add the desiccated coconut and the Zùsto. Continue to mix until all of the ingredients are well blended. Spoon in the chocolate drops. Scoop 30 g mounds of the mixture onto the baking tray. Make sure you leave plenty of space …
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