Yesterday I was surfing the web and came across Averie's recipe for Soft & Puffy Peanut Butter Coconut Oil Cookies. They looked like just what I needed! So here's my (slightly healthy) twist on these little delights.
Wholesome Chewy Peanut Butter Cookies (adapted from Averie)
3/4 c. peanut butter (I used Jif Extra Crunchy)
1/2 c. coconut butter, melted
1/2 c. agave
1/4 c. packed brown sugar
1 egg
1 t. vanilla
1 t. baking soda
1/4 t. salt
1 c. whole wheat flour
1 T. cornstarch
Preheat oven to 350 F. In a mixing bowl, combine peanut butter, coconut butter, agave and brown sugar.
Add egg, vanilla, baking soda and salt.
Mix well.
Finally, add flour and cornstarch.
Aaaaaaaand mix again.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Make a criss cross design with a fork if you feel like it.
Bake at 350 F for 6-8 minutes. Cool on the cookie sheet before removing.
When cooled completely, store in an airtight container...if you have any left.
They are so soft and chewy! I love it. They were especially chewy the next day!
Enjoy!
They look wonderful! Thanks for trying and adapting my recipe. Interesting that you were able to get great results with melted oil and agave - two liquids. That cup of whole wheat flour does a great job of soaking everything up it seems! Love the criss-cross pattern, too. Thanks for posting about them!
ReplyDeleteThank YOU for the recipe! I love everything you make. :)
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