It’s a handful to say, but totally worth it. These are so yummy with just a touch of sweetness (just the way I like it) and slightly healthier than your average cookie, with coconut oil instead of butter, whole wheat flour versus the overly processed white stuff and honey in place of the processed granulated sugar. Your friends won’t know they’re missing all that other junk. Instead, they’ll thank you for your offerings and ask you for the recipe! I bet they would be really yummy served with homemade whipped cream or your favorite vanilla ice cream.
Whole Wheat Oatmeal Coconut Peanut Butter Cookies
Slightly adapted from Sally’s Baking Addiction
1/2 cup coconut oil, melted but not hot
3/4 cup honey
1/2 cup smooth or crunchy peanut butter
1 tsp vanilla extract
3/4 cup whole wheat flour
3/4 cup old-fashioned rolled oats
2 Tbsp ground flax
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/3 cup shredded coconut
1/3 cup honey roasted or regular peanuts, chopped
Preheat oven to 325F.
In a large bowl, whisk the coconut oil and honey together. Add the peanut butter and beat to combine. Add the egg and vanilla and beat to combine. Scrape down the sides to ensure everything is mixed together.
In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, baking soda and cinnamon. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do not over mix. Fold in the extras: shredded coconut and peanuts (and any others you wish).
Drop 2 tablespoon balls onto baking sheet with parchment paper or a Silpat baking mat. Bake for 10-12 minutes watching carefully so the cookies do not burn since honey browns quickly. Pull from the oven while still light brown and fluffy, they will continue cooking on the warm baking sheet as they cool. Allow to cool on the baking sheet for a few minutes – the cookies will be very soft. Transfer to a cooling rack to cool completely, then enjoy!