Try saying that 10 times fast. Seriously, try it. It’s embarrassing.
It’s Monday, and all Mondays just need cookies. All the cookies. It’s really the only way to combat the exhaustion, the heavy workloads, the anxiety and the stress of an upcoming week, right?
I thought so.
Today’s recipe is 100% inspired by my friend Ali’s decadent looking coconut oil chocolate chip cookies. I’ve been lusting after them since they first appeared on her blog and knew this weekend was the perfect time to craft my own coconut oil cookie, using a few different ingredients. I knew instantly that I wanted to make these gluten free, primarily because I was out of all purpose flour. However, it worked out perfectly because I was able to gift these soft, chewy and delicious cookies to my friend with a gluten allergy, so it all worked out!
I also knew peanut butter had to happen. I’m 1600% addicted to it and I knew if it didn’t find its way into a recipe soon, I’d keep spoonfeeding it into my mouth without any shame. That and I had peanut butter chips, which are even more addicting than regular peanut butter itself because you can just pop them into your mouth. They are the most delicious and the most dangerous ingredient to enter my kitchen since a bottle of wine.
I was a little skeptical that this recipe would trump my favorite low-fat chocolate chip cookies or my peanut butter chocolate chip cookies, but holycrap, did they. The coconut oil gives them just the slightest coconut flavor, so if you’re not a fan of the flavor, don’t worry, it’s not overwhelming. I love Carrington Farms because it comes in this awesome little jar that make measuring a BREEZE.
Every bite is SO moist, so chewy and so incredibly tasty, you probably won’t stop at just one. You might have 6 and then immediately do a Jillian Michaels 30 day shred to combat the calories. You just might.
Gluten free Peanut Butter Coconut Oil Cookies
Serves about 16. Recipe adapted and inspired by Gimme Some Oven.
Prep time: 10 minutes
Chill time: 24 hours
Cook time: About 12 – 14 minutes
- 1/2 cup Carrington Farms coconut oil, softened but not melted
- 3/4 cup creamy peanut butter (not natural)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large brown egg
- 2 teaspoons vanilla extract
- 1 cup gluten-free all purpose flour
- 1/2 cup almond meal
- 1/2 teaspoon xantham gum
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- Dash of salt
- 3/4 cup peanut butter chips
- 1/2 cup chopped peanuts
- In the bowl of a stand mixer, beat the coconut oil, peanut butter, brown sugar, white sugar, egg and vanilla. Beat until creamy, about 3 – 4 minutes.
- In another bowl, whisk the gluten-free frlou, xantham gum, corn starch, baking soda and dash of salt in another bowl. Add the flour mixture to the creamy peanut butter mixture, mixing well after the addition until a dough forms. Remove the whisk attachment and mix in the peanut buter chips and peanuts with a wooden spoon.
- Using a small ice cream scoop, scoop out 12 cookies onto a parchment paper lined baking sheet. Cover tightly with foil and chill for at least 24 hours.
- Once chilled, preheat oven to 350 degrees F. Bake the cookies for about 12 – 14 minutes, or until golden brown. Let cool on the pan and then move to a wire cooling rack. Let cool completely then enjoy!
Nutritional information per serving (1 cookie):
Fat: 14.5 grams
Carbohydrates: 29 grams
Fiber: 4.5 grams
Protein: 7.2 grams
Weight Watchers Points: 7