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 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