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.
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- Add the dry mixture to wet mixture. Use a rubber spatula to thoroughly fold the dry ingredients into the wet ingredients.
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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.
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- 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!)
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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.
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