Recipe: Whole Wheat Oatmeal Coconut Peanut Butter Cookies

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 egg
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!



Filed under Food + Recipes

6 responses to “Recipe: Whole Wheat Oatmeal Coconut Peanut Butter Cookies

  1. Sam

    I tried these sooo yummy. I used margarine because that is what I had on hand and shredded carrots instead of coconut and sesame seeds instead of flax because that is what I had in the pantry. They were a bit “cakey” but the flavor and the healthiness of it was just ‘yummzy’ Thanks for sharing the recipe

  2. julie panter

    Looks delicious cant wait to try them!

  3. Amazing, incredible, so perfect! These are my FAVORITE cookies! Hands down the best cookies i’ve ever made. i’m glad you liked them too! must try them with coconut oil next.

    • Yes, I love those cookies too! And definitely try them with coconut oil, they add a little more nutty-ness and a bit healthier than the butter. Thanks for stopping by and leaving a note!

  4. denise

    sounds yummy….

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