Happy Friday! 
If you’re looking for a little treat to splurge on this weekend, I suggest whipping up a batch of these oatmeal coconut peanut butter cookies.  They are pretty delicious! 
I’m giving you the “real” ingredients but I’m also all about substitutes to make sweets a little “healthier”.  You could definitely use substitutions to make them vegan and/or gluten free and they would be just as good!  I usually do GF (your local health food store will have all the substitutes you need; flour, oats, etc).
Here is what you need: 
1 cup butter, softened 
i cup packed light brown sugar 
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups flour
1/2 teaspoon baking soda 
1 teaspoon salt
3 cups of oats 
1 cup coconut flakes 
1 cup peanut butter (I used half a cup of peanut butter and half a cup of peanut butter chips because I was curious and also afraid that peanut butter would take over… but it didn’t. So you could definitely add a little extra or use both to your liking!)
Preheat oven to 325. In a large bowl, cream the butter and both sugars until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, salt; stir into the creamed mixture until blended.  Mix in the oats, coconut, and peanut butter.  Drop by heaping spoonfuls onto an ungreased baking sheet.  Bake for approximately 12-14 minutes (I did 14 minutes because they were still gooey, just keep an eye on them).  Let them cool for about 5 minutes before transferring from the baking sheet to a wire rack or parchment paper to cool completely.  
Then style them and take some photos for your blog – kidding… that’s the part that took the longest. ha.  However, I love experimenting with lighting and food photography so that’s how the post came about after all.   I think I will work on more treat posts in the future.  Hope you enjoy! xox 
*adapted basic oatmeal cookie recipe from allrecipes.com

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