Soft and Puffy Peanut Butter Coconut Oil Cookies

I could not get the last cookies I made with coconut oil out of my mind. They were some of the best cookies I’ve ever had.

But they didn’t include peanut butter. So I changed that.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

I have been in love with baking with coconut oil. I won’t go into my full diatribe again about how it doesn’t make your baked goods taste like tanning oil. It makes food taste tropical vacation-scented, but not like you’re eating a straight up bottle of Hawaiian Tropic. The smell of coconut oil is stronger than the actual flavor it imparts, which is present but not overwhelming.

The flavor of peanut butter definitely dominates these cookies, which is what I was hoping for. The previous coconut oil cookies have been very different; namely White Chocolate and Brown Sugar-Molasses. It was time to pair my beloved peanut butter with coconut oil. The result is a soft, puffy, and very lightweight peanut butter cookie with hints of coconut in the background.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

Looking at them, you’d think they were heavy bricks because they’re made with peanut butter and coconut oil, neither of which are exactly lightweight. But a secret ingredient keeps them deceptively soft, light, and almost airy. If they were any airier they’d be cakey, but thank goodness they’re not. I only want cakes to taste cakey, never cookies or brownies.

Make the cookies by combining peanut butter, coconut oil, light brown sugar, an egg, vanilla, and cream until very light and fluffy, about five minutes. It’s important to use coconut oil that’s softened to the consistency of softened butter. The same consistency you’d use for creaming butter, sugars, and eggs in traditional cookies.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

If your coconut oil is rock hard, microwave it in a small bowl for five or ten seconds, or just until it begins to soften. Conversely, if it’s 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. Doesn’t work.

I used light brown sugar, which is less robust than dark brown sugar, used here. Either will work but I didn’t want molasses-laden dark brown sugar to compete with the peanut butter, so chose light brown. I used 1 tablespoon of vanilla, because I love it and this dough is bold and can stand up to it, but if you prefer less, add to taste. I used Homemade Vanilla Extract, full of vanilla bean flecks and specks.

Please don’t write to tell me that brown sugar is white sugar with molasses added. I’ve been told that about 500 times. I am making a taste claim about dark brown sugar, not a health claim. You cannot get the flavor from white sugar that brown sugar lends.

I always use creamy peanut butter for baking, and always storebought, never Homemade Peanut Butter. Homemade is thinner and doesn’t have the same structural integrity as good old-fashioned Jif, Skippy or Peter Pan. Baking with natural peanut butter is a recipe for flat-as-pancake cookies that spread like crazy and I don’t recommend it.

Peanut Butter averiecooks.com

Add the flour, corn starch, baking soda, salt, and mix to just incorporate. Cornstarch is the secret ingredient that keeps the cookies so soft and light. I used it in Soft Batch Dark Brown Sugar Coconut Oil Cookies and in my favorite Chocolate Chip Cookies. It does the job of both softening and tenderizing dough, and cookies made with it bake up extremely soft. If you’ve ever made Pudding Cookies and love how they always turn out super soft, it’s because one of the first ingredients in pudding mix is ‘modified food starches’, code for cornstarch.

The same is true of cake mix cookies, like Strawberry Cake Mix Cookies or Mounds Bar Chocolate Coconut Cake Mix Cookies. The cornstarch in both pudding and cake mix helps cookies stay soft, light, and fluffy.

In the past it’s always done a great job of making my cookies soft, but between the coconut oil and peanut butter, these cookies are the lightest, puffiest, and fluffiest of all.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

For many cookies, I use a combination of bread and all-prose flour in cookies, but for these, I used all-purpose because cookies made with it are softer and I was going for Keebler Soft Batch-style softness. When adding the flour, start with 1 cup. If your dough seems quite wet, sloppy, or isn’t combining, add up to another one-quarter cup, for a total of 1 1/4 cups. The more flour added, the more prone these cookies will be to getting cakey. I don’t like cakey cookies and would rather my dough be a little on the loose side than dry, so that the cookies bake up chewy and not cakey.

Because brands of coconut oil vary, as well as moisture content in brown sugar, coupled with different climates and personal taste preferences, add the flour as needed. The dough shouldn’t be sticky or tacky, 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. Like Play-Doh, you can just push any tiny dough pebbles in the bottom of the mixing bowl onto the master dough ball and they will stick.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

I used my medium 2-inch cookie scoop and made 18 mounds, about two heaping tablespoons of dough each. I didn’t flatten them, shape them, or touch them in any way. I let the tops stay ‘feathered’, which is the impression the wire-release mechanism on the cookie scoop makes.

Place the dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days before baking. The dough is too warm, limp, soft and is unsuitable for baking until it’s been chilled. If you bake with warm, soft, dough your cookies will spread. However, of all the coconut oil-based cookies I’ve made, these spread the least and stayed very puffy and flattening the dough mounds just slightly before chilling the dough is recommended. After chilling and the coconut oil solidifies, shaping the dough is much more challenging.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

Bake the cookies at 350F for 8 to 9 minutes, and if you like really gooey, super soft cookies, or your dough wasn’t extremely cold, these could be 7-minute cookies. My dough was rock hard coming out of the refrigerator after two days chilling, and I allowed it to sit on baking sheets at room temperature for 30 minutes before baking. I baked for 8 minutes, rotating trays midway through.

Pull them from the oven when the tops are just barely set. They’ll be glossy, pale, and appear underdone, but they firm up as they cool. Baking any longer than 9 minutes and you run the risk of the bottoms browning too much and as the days pass, they’ll be prone to drying out and turning cakey. Everyone’s ingredients, oven, climate, and personal preferences are different, but they taste best when they’re not overbaked.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

The edges and bottoms are chewy with soft and lightweight interiors. It’s paradoxical that two heavy ingredients like coconut oil and peanut butter produced such puffy softies, but it’s true. When I handed these to the family and they tried them, I was met with looks of confusion. They were expecting really heavy cookies, and instead bit into these lightweights. Scott loves lighter cookies whereas I’m a dense slab girl, so he especially liked these.

There’s no white sugar and no butter used, so the intensity of the peanut butter flavor really shines. If you don’t like coconut, I’d still try them anyway. They’re definitely peanut butter cookies, with hints of coconut in the background. But if you’re dead-set against it, make these Peanut Butter Chocolate Chunk Cookies (GF), still my favorite peanut butter-based cookie.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

Pairing my beloved peanut butter with coconut oil was one of those things I just had to try.

And I’m so glad I did.

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

Soft and Puffy Peanut Butter Coconut Oil Cookies - NO Butter & NO White Sugar used in these soft, puffy cookies that are bursting with peanut butter flavor. If you've wanted to start baking with coconut oil, these are so easy!

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Soft and Puffy Peanut Butter Coconut Oil Cookies

There's no butter and no white sugar used in these soft, puffy, and very peanut buttery cookies. They're made with coconut oil, which smells stronger than it tastes, and although you can 'taste it', it's much milder and more subtle than coconut flakes. The peanut butter flavor really shines through. If you've never tried baking with coconut oil and replacing it one-for-one with butter in cookies, these cookies are a great place to start. A bit of cornstarch is the secret ingredient that helps the cookies bake up soft, light, slightly chewy, and very thick and puffy.

Yield: about 18 medium-sized cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: about 3+ hours, for dough chilling

Ingredients:

3/4 cup creamy peanut butter (use Jif, Skippy, Peter Pan or similar; not natural and not homemade peanut butter)
1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract (yes tablespoon, not teaspoon), or to taste
1 to 1 and 1/4 cups all-purpose flour (see below)
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste

Directions:

  1. 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.
  2. Stop, scrape down the sides of the bowl, add the vanilla and beat to incorporate, about 1 minute.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft Batch Dark Brown Sugar Coconut Oil Cookies

Related Recipes:

Soft Batch Dark Brown Sugar Coconut Oil Cookies – After making these cookies that are richly flavored with dark brown sugar and hints of molasses, I fell in love with coconut oil once again and it inspired today’s recipe

Coconut Oil White Chocolate Cookies – The flavors of coconut and white chocolate are tailor-made for each other in these soft and chewy cookies with vanilla undertones. My first true baked cookie experience with coconut oil and after these, I was hooked

Puffy Vanilla and Peanut Butter Chip Cookies – Soft, light, puffy and the PB flavor comes from peanut butter chips rather than actual peanut butter, creating a dough base that’s easily adaptable for other cookies

Peanut Butter Chocolate Chunk Cookies (GF) – The BEST PB Cookies I’ve ever had. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate. Crazy good!

Brown Sugar Maple Cookies – Soft and chewy, dense, and sweetened with brown sugar, which caramelizes while baking, creating wonderful depth of flavor. The maple extract adds another layer of flavor

Chocolate Chip Peanut Butter Oatmeal Cookies – Based on the Cooks Illustrated Thick and Chewy Chocolate Chip Cookies, I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture. Because the cookies call for melted butter, no mixer is required and the higher ratio of brown to granulated sugar keeps them just as soft on day 4 as on day 1

Sugar-Doodle Vanilla Cookies – These cookies are much more than the sum of their simple parts and ingredients. They’re soft, extra chewy, easy, and full of vanilla flavor. The batch size is only 11, perfect when you don’t need huge batches of cookies laying around

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like

Homemade Peanut Butter (vegan if plain peanuts are used, GF) – Ready in 5 minutes and you have not lived until you’ve made your own. Just eat it, but don’t bake with it

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Have you ever baked with coconut oil? 

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152 Responses to “Soft and Puffy Peanut Butter Coconut Oil Cookies”

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    Antonia @ Health Inspirations — March 5, 2013 at 1:54 am

    Can I move in with you?? It seems like there’s always cookies lying around in your house! Your family must love it?! I’ve also started using coconut oil more and more for baking recently. I’ve used it for cooking for the last 2 years or so but find that it adds a nice flavor to baked goods. Plus, it’s healthy ;-)

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 2:43 am

      I wish I could sell/ship out some of what I make! Between writing cookbooks and a blog, we have wayyyy more than we need. So I make lots of donations to everyone I can think of :) Glad you’re a fan of coconut oil, too!

      Reply

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    Paula — March 5, 2013 at 3:50 am

    I have used coconut oil for years, but mainly for regular cooking and raw desserts. I hadn’t baked cookies with it until making the soft batch dk brown sugar cookies (can’t rave enough about those, btw)! So I am totally sold on using it in cookies–and it does get creamy and fluffy in the mixer just like butter. I would love it in PB cookies too (hello good fats). So many potential variations…and you are coming up with some good ones! I also loved that nice domed shape and the texture on top..I need to pick up one of those cookie scoops.

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 4:09 am

      I love that scoop. I’ve used TONS over the years and this one Ive had for about 8-10 mos. For the first few, I wasn’t sold. But now I love it.

      And the cookies – you’ll have to LMK which you like better. I am tempted to say I still like the molasses better…but..I dunno..very, very hard call! And would depend on mood, time of day, etc!

      Reply

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    Joanne — March 5, 2013 at 3:59 am

    Good idea to add peanut butter! This really makes these the best.cookies.ever.

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 4:07 am

      Believe it or not, I will admit this, that the molasses/brown sugar ones are still my favorites. These are amazing & I can’t believe I’m saying it, but the molasses ones are soooo good. However, I love molasses just as much as I love PB…I dunno…it’s a hard call. They’re both the best ever!

      Reply

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    Katy @ Katyskitchen — March 5, 2013 at 5:21 am

    I’ve never baked with coconut oil, but I do have a container of it waiting to be used in my pantry. Sometimes I just open it up to smell it :) You make a fantastic looking cookie with only a few ingredients. Good job- less is more!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:41 pm

      Thanks for the compliments and I agree, if at all possible, less is more in baking!

      Reply

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    Heather (Where's the Beach) — March 5, 2013 at 5:26 am

    I don’t know that I’ve ever used cornstarch in baking – maybe a pie filling, but not cookies. These look absolutely perfect!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:40 pm

      It gives a softness and lightness to cookies that’s fun to play around with!

      Reply

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    Jessica — March 5, 2013 at 5:49 am

    Mmmm these cookies look absolutely fantastic!!! Peanut butter cookies are always fantastic but I’ve never tried a cookie made with coconut oil? I’ll have to give it a try!

    Reply

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    Elaine @ Cooking to Perfection — March 5, 2013 at 6:01 am

    Didn’t think you could top your original coconut oil cookies, but you just did. I’ve been craving peanut butter even more recently…which basically means I’ve been eating it at every meal. NEED to try these cookies!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:39 pm

      I still LOVE LOVE the molasses ones. Dare I say, probably even more than the PB ones, if that’s even possible. However, depending on mood, time of day, etc…both have their place. Really can’t go wrong with any of them! The white choc ones were crazy good too!

      Reply

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    Eva @ Eva Bakes — March 5, 2013 at 6:36 am

    Those cookies almost look like perfect scoops of ice cream! Mmmm…

    Reply

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    bev @ bev cooks — March 5, 2013 at 6:43 am

    Wannnttnntnttntnntnt!

    Reply

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    Diane @ Vintage Zest — March 5, 2013 at 6:49 am

    I have a question for you. I love that the cookies contain no butter or white sugar, but I was wondering if I would be able to replace the brown sugar with agave. Typically, I lessen sugar amounts by 1/3 anyways, so I wouldn’t need too much. However, I haven’t actually replaced with agave in my baking because I figured that the consistency would change too much. What do you think?

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:38 pm

      You really cannot replace a dry ingredient with a wet one (brown sugar with agave) and end up with the same results, especially in cookies. In a pan of bars, much more forgiving. In cookies, it would make the dough far too wet and loose. You could then go back in and possibly play with flour/baking soda ratios; but the aeration of the dough that comes from creaming the coconut oil/sugar/egg would be lost and so have a feeling it’s a bad idea!

      Reply

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    Marina@Picnic at Marina — March 5, 2013 at 6:57 am

    Cornstarch is a new ingredient for me to use in baking. In my family everyone uses potato starch for baking, cooking, and everything else. Coconut oil is also a new ingredient for me, but since I discovered it a few years back, I just love it and use it in both, baking and cooking.

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:36 pm

      The cornstarch is probably not all that diff in terms of results than potato starch (But I havent side by side tested) but is far more readily available and so that’s the one I use and love the results!

      Reply

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    Hayley @ The Domestic Rebel — March 5, 2013 at 7:05 am

    Girl, I love you to the moon and back, but you gotta knock it off with these coconut oil cookie recipes! So, quick story: I made your coconut oil white chip cookies and added those roasted coconut chips from Trader Joe’s in the batter. HOLY COCONUT. They were seriously THE. BEST. cookies I have EVER eaten. Period. But sadly, I ate them all before you could even say “photoshoot” so there’s no evidence of them ever existing except along my waistline, haha. Combining that sweet, nutty coconut flavor with peanut butter is simply GENIUS. I hate/love you right now :)

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:35 pm

      I have almost bought those coconut chips from TJs like 4 times. But I refrain b/c they just look TOO good. Like, gone in a day good. Can you please copy/paste this onto the post comments ” They were seriously THE. BEST. cookies I have EVER eaten. Period.” http://www.loveveggiesandyoga.com/2013/01/coconut-oil-white-chocolate-cookies.html

      That is some serious high praise and thank you!!!!!!!!! I want all those doubters out there to know that coconut oil is the bomb! :)

      Reply

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    Anna @ Crunchy Creamy Sweet — March 5, 2013 at 7:34 am

    I find it quite fascinating that cookies with coconut oil don’t loose their shape during baking. They stay looking like you just scooped them out yet they are baked through! Love the PB version! Must try!

    Reply

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    sally @ sallys baking addiction — March 5, 2013 at 7:43 am

    After seeing your recent coconut oil cookies, I just knew a peanut butter version would be next! And I like how you touch on the fact that they don’t have an overpowering coconut taste. I have a lot of readers inquire about the taste of coconut oil in granola bars and the like and the answer is always just that – the fragrance is present, but hardly the taste. And baking cookies with natural style or homemade peanut butter hardly ever works for me if I’m looking for a thick cookie. I adore eating it ON foods, but in cookies – it’s a different story. These are just beautiful cookies Averie – love the “fanned” look of them which is turning into your signature style with these and the dark brown sugar batch! And the cornstarch addition – well, I obviously love that. It just has a way of making the cookies so perfectly tall, soft, and a “melting in your mouth” consistency. ;)

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:33 pm

      You know me so well knowing a PB version was next! The fanned look – yes, I stopped trying to ‘erase’ what my cookie scoop does and just roll with the look! And spelling out the coconut oil effects/taste – yes, if I don’t, I get tons of emails about…well what if I don’t like… So, I try to be as clear as possible upfront :) Homemade PB and baking – trust me when writing my book, I must have said 5 times in 5 diff chapters, DON’T do it!

      Reply

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    Alaine @ My GF DF Living — March 5, 2013 at 8:34 am

    These look so crazy good! Yumm! There is nothing better than peanut butter cookies in my book.

    Reply

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    marcie@flavorthemoments — March 5, 2013 at 8:37 am

    Averie, these cookies look phenomenal! I’m a huge fan of thick cookies…there’s no other way for me. This is the second recipe today that’s called for cornstarch in cookies, which means it’s a sign that I have to try it! I’ve never baked with coconut oil, but it sounds great!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:30 pm

      It’s just a nice little trick to keep them soft and light!

      Reply

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    Little Kitchie — March 5, 2013 at 8:40 am

    These looks so great, Averie! Peanut butter cookies can definitely be heavy sometimes, but I love the title description: soft and puffy! Sounds sooo good.

    Reply

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    Little Kitchie — March 5, 2013 at 8:40 am

    P.S. Every time you post a peanut butter recipe it gets me more pumped for your book! :)

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:30 pm

      Awww, thank, Marie! And yes, PB cookies and coconut oil – can be realllllly dense. But these turned out light and fluffy!

      Reply

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    Erika — March 5, 2013 at 8:40 am

    Wow! I can’t believe these incredibly decadent looking cookies are vegan! I really have to invest in one of those cookie scoops because I absolutely love the puffed effect you got with these cookies. Fabulous photos. Can’t wait to try.

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:29 pm

      Well they’re not vegan b/c there is 1 egg used; however it’s a recipe that swapping it out for a flax egg would likely be very easy and do-able. I love your site (found it last night!) and pinned/repinned tons of your stuff. Your photography is also just amazing! :)

      Reply

      • erika replied: — March 5th, 2013 at 12:47 pm

        Oh lol I was so excited about the coconut oil where butter would normally be used that I completely overlooked the egg. Thank you so much, what a huge compliment! :)

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    Jodi @ Garlic Girl — March 5, 2013 at 8:50 am

    Averie – I am always looking for the best cookie recipes. I am almost drooling over here looking at this post. I’ve always wondered about using the jar of coconut oil in cookies and now I’m going to go for it. Love your blog!
    Jodi

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 12:28 pm

      You’re going to love baking with coconut oil if you’re already used to using it. The results are just so lovely! And your strawberry pancakes…they are perfect! I want them!

      Reply

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    Kristin @ w/milk & sugar — March 5, 2013 at 9:11 am

    Hi! Fellow SD blogger here – found your blog through The Seaside Baker and am so happy I did. This recipe looks delicious. I love using coconut oil for cooking but haven’t tried it in my baking… yet. My husband loves peanut butter cookies and these look like the perfect slight twist on the classic. Looking forward to reading more!

    Reply

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    Katrina @ Warm Vanilla Sugar — March 5, 2013 at 9:28 am

    These look super fabulous! Love the coconut oil in these :)

    Reply

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    Laura (Tutti Dolci) — March 5, 2013 at 9:41 am

    Sweet heavens, I need these cookies in my life immediately!

    Reply

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    Joy @ Baking-Joy — March 5, 2013 at 11:16 am

    These look delicious Averie, I like the idea of cooking with coconut oil, definitely something I’m going to try!

    Reply

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    Hannah @ CleanEatingVeggieGirl — March 5, 2013 at 12:37 pm

    Peanut butter cookies are my absolute favorite! I love that you used coconut oil when making these :).

    Reply

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    Regina @ SpecialtyCakeCreations — March 5, 2013 at 12:43 pm

    I loved the ‘feathered’ look before and again these cookies look amazing. And now they have peanut butter in them. Awesome!

    Reply

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    Elizabeth @ Confessions of a Baking Queen — March 5, 2013 at 1:58 pm

    I am SO excited to try this recipe. I use coconut oil in my carrot cake but have been weary of using it in cookies. Mainly I don’t exactly love the smell of coconut or the taste for that matter but the peanut butter would totally take over. Sometimes my mind smelling or knowing what some sort of food is ruins it for me even though I actually like it! Boo! These cookies look so soft and delicious. I really like really want to give these a go! Beautiful

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 4:54 pm

      Oh I definitely eat with my eyes and nose first. I for example cannot stand the smell of garlic. Anything that’s been cooked with it, or near it, I cannot eat. I am mildly allergic to it but even though there are times when garlic isn’t ‘too garlicky’ and is just a nice flavor enhancer, all I smell is that SMELL and I can’t even be around the food. Coconut oil is way better than garlic any day :)

      Reply

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    Dorothy @ Crazy for Crust — March 5, 2013 at 2:42 pm

    How do you eat all these delicious cookies Averie? SO flipping good!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 4:52 pm

      My family is here to help and we give things away. I’m sure you know what it’s like having wayyyyy too much in the house though!

      Reply

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    Jess — March 5, 2013 at 2:47 pm

    These look amazing! I love coconut oil! :)

    I would love for you to join my Link Up!

    http://www.pluckys-secondthought.com/pluckys-link-up-and-blogiversary-celebration-giveaway/

    Reply

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    Natasha — March 5, 2013 at 3:40 pm

    I love the combination of peanut butter and coconut, and I don’t use coconut oil nearly enough when I bake. These look perfect!

    Reply

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    jackie @ marin mama cooks — March 5, 2013 at 3:59 pm

    Hey rollerblading sister! I just had to leave a comment on those peanut butter and chocolate cookies. I am so making them next week, as they are just too tempting and I keep seeing them everywhere. I also want to let you know that I have so much going on that I’m going a bit crazy right now, (Zoe’s birthday and in-laws in town) but I relaxed a bit after reading your blog and you have really made me feel much better. I think we get so caught up with maintaining our own blogs that we can’t always take the time to read through our other favorite blogs. I really love reading all of your posts because you are such a great instructor when it comes to baking, and with each one of your recipes you really explain each step in great detail as to why do you something a certain etc. I can tell that you really enjoy the science behind cooking as well as writing. Thanks for the afternoon distraction girl! Have a great night :) xoxo, Jackie

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 4:48 pm

      Hope life calms down for you! And I can relate to everything you just wrote – oh, trust me. With my blog, books, other projects, I find myself skimming blogs that I want to read. And then I say..the rest can wait, and I’ll read my friends posts, word for word :)

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    Mikelle — March 5, 2013 at 4:11 pm

    Oh my goodness! I am going to make these right now. Haha! I love the use of coconut oil. I think I might try coconut butter in mine. It’s amazing how baked goods don’t end up with a coconut-y flavor even if you use a lot of coconut oil/butter. I love it! Do you mind if I post a version on my blog? I love your site. Thanks so much for the fun recipes!

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    Patricia @ ButterYum — March 5, 2013 at 4:14 pm

    These cookies sound fabulous. Do you know the “number” on your cookie scoop? It should be imprinted on the little sweeper arm thingy inside the scoop.

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    Liz (Little Bitty Bakes) — March 5, 2013 at 4:51 pm

    I just made a batch of peanut butter granola the other night and used coconut oil in the recipe, which meant I melted the PB + coconut oil together in the process. I licked the spoon of the leftover melted mixture and immediately thought, “I need to make coconut oil cookies with peanut butter!” It seems like an odd combination but I’m glad you’re on board already. :) These cookies do look very puffy, I would think the cornstarch works some magic in that!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 4:57 pm

      And Tropical Traditions makes a coconut oil-peanut butter. Seems a bit silly to pay for, when you can recreate your own so easily but yeah, I got tuned into the combo years ago but never baked with it. Silly me!

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    Carrie @ Bakeaholic Mama — March 5, 2013 at 5:06 pm

    I am so curious about baking with coconut oil. I have never tried it and now I must! These cookies look great Averie.

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    vanillasugarblog — March 5, 2013 at 5:13 pm

    ohhh sounds good to me!
    i hate gooey cc cookies but LOVE gooey pb cookies. weird I know.

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    Katie — March 5, 2013 at 7:37 pm

    That’s so funny – when I made the other cookies with coconut oil, I almost used some of the PB flour I have, just out of curiosity, but I wasn’t sure if the pb flavor would go well with the coconut oil. Now I know, and now I have to try it! I have been using coconut oil almost exclusively since you convinced me. The cookies I posted today use it! And I just made more yesterday that did too.

    And yes. I have been adding modififed food starch to cookies for the last year or so. They are so much fluffier without being cakey at all.

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    Rachel @ Bakerita — March 5, 2013 at 8:05 pm

    I loveeeee coconut oil, especially in cookies! I’ve never made a PB cookie with it though, which needs to be remedied ASAP. These sound phenom!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 8:11 pm

      I’m still thinking about your PB! I just finished a big jar of white choc PB and have a PB post going out Thurs…til then, yours is on my brain :)

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    Abbe@This is How I Cook — March 5, 2013 at 8:18 pm

    Still needing to get coconut oil for those molasses cookies… But i just wanted to let you know that I love your detailed descriptions. They really sell me!

    Reply

    • Averie @ Averie Cooks replied: — March 5th, 2013 at 9:21 pm

      Thanks – it’s time consuming but in the end, worth it b/c it helps people!

      Reply

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    Loretta | A Finn In The Kitchen — March 5, 2013 at 8:36 pm

    I eat coconut oil so often that I barely notice it anymore! But I know these cookies would be amazing either way…

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    Christina @ The Beautiful Balance — March 5, 2013 at 8:51 pm

    I love baking with coconut oil. The outcome is always so soft and delicious.

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    Coconut Oil — March 5, 2013 at 10:59 pm

    Excellent Article! I Love cooking with coconut oil. It gives natural flavor, softness and taste to the items. Baking Cookies with coconut oil is always amazing. Coconut oil is always good for health & has many health benefits.

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    Jennie @themessybakerblog — March 6, 2013 at 5:44 am

    You convinced me that I need these cookies in my life. The center looks so soft and inviting. Yum!

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    Jen @ Savory Simple — March 6, 2013 at 5:57 am

    Coconut oil is the best. In cooking, baking and as a moisturizer. These look perfect!

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    Ryoma Sakamoto.Japan — March 6, 2013 at 7:15 am

    Is impressed by the always delicious cookie recipes.
    I love cookies.
    I was successful diet.
    I want to eat your cookies, however.

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    debbie @ Healthy Running Mom — March 6, 2013 at 7:51 am

    I can’t wait to make these cookies. They sound amazing. I’m a little afraid to make them, as I’m sure I’ll eat them all!

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    Ashley — March 6, 2013 at 8:45 am

    I really need to try baking with coconut oil…. I bought a jar some time ago but it’s just been sitting in my pantry! And these cookie recipes look so good!

    Reply

    • Averie @ Averie Cooks replied: — March 6th, 2013 at 12:20 pm

      I was like you; for years have not really baked with it much and it just lingered or I’d use a tiny bit here and there for roasting things or as a moisturizer. Til recently. I’m full force now with baking with it!

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    Charul @ Tadka Masala — March 6, 2013 at 9:21 am

    You are such an inspiration Averie! Love your pics and all the recipes. :)

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    Valerie — March 6, 2013 at 9:58 am

    These cookies look like happy mounds of freshly-scooped cookie dough! (Not heavy-looking at all!) And you’re forcing me to finally get on the ball when it comes to coconut oil, thanks. :D

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    Kayle (The Cooking Actress) — March 6, 2013 at 11:19 am

    These look AMAZING and it makes so much sense that the coconut oil should be soft-not hard or liquid!!

    Reply

    • Averie @ Averie Cooks replied: — March 6th, 2013 at 12:08 pm

      I’ve tried years ago with melted coconut oil and never quite get the right consistency. I know it can work, I just haven’t mastered it :) Same with melted butter though – I always get better results with cookies when I cream butter rather than use it melted.

      Reply

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