April showers bring May flowers… but what happens if it snows? Welcome to the Midwest, folks!
April is finally here which means:
- I’m turning 24.
- Maybe it will stop snowing (see note above).
- My friend Audrey is getting married!
- The MN bike season has officially begun.
- I need to figure out how to make an egg free cake.
- I need to sign up for this summer’s CSA box (because I’m a planner, you guys).
I used to make cakes ALL the time in college for my friend’s birthdays. Really, I mastered the art of procrastibaking – because I would rather bake an extravagant cake than work on heat transfer. Besides, what’s a birthday party without a cake, amiright? But the truth is, I haven’t baked any cakes since I started a plant based diet… could get interesting.
For now, I’m sticking to what I know. Cookies.
- Because they are more forgiving.
- Because it’s my turn to bake for my cousin cookie exchange.
- Because PB cookies are the bomb.com.
These cookies are your classic peanut butter cookie with a twist. No butter (and by butter, I really mean plant based butter substitute). Instead, I use coconut oil to make a moist, soft, out of this world peanut butter cookie.
I’m also learning more and more about the struggles of recipe development. I didn’t think you could really mess up something as wonderful and delicious as peanut butter cookies, but baking with coconut oil presented a different challenge and it took me three tries to get them right. I’m still waiting for the verdict from my cousins but my completely unbiased mouth thinks these are delicious, and I hope you do too.
Peanut Butter Cookies with Coconut Oil
Servings: about 2 dozen cookies
Time: 4 hours, includes chill time
- 3/4 cup creamy peanut butter
- 1/2 cup coconut oil
- 1 1/2 TBSP flax + 4 1/4 TBSP water
- 4 1/2 TBSP non diary milk
- 2/3 cup organic brown sugar
- 1/2 cup organic cane sugar
- 1 1/4 cup all-purpose flour
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- In a medium sized bowl, mix together flour, baking soda, baking powder, salt, and cinnamon. Set aside. In another medium sized bowl, mix together peanut butter and coconut oil on high speed. I have not made these cookies with MELTED coconut oil so I do not recommend it. Don’t worry about clumps, just mix on high speed and you should be good.
- Add flax, water, sugars, and vanilla. Mix well. Add dry ingredients to wet with mixer on low. Stir until combined. At this point, the dough should still be quite soft and stick together easily. Cover with saran wrap and place in fridge for at least 2 hours. Dough may be chilled for up to 4 days. If chilling for more than 4 hours, let the dough sit at room temperature for 30 minutes before forming cookies.
- Preheat oven to 350 degrees F. Roll dough into 1 TBSP sized balls with your hands in a circular motion, applying light pressure to the dough. If the dough is a bit crumbly here, use your hands to work it a bit more so that the dough sticks together. Space dough balls evenly on a baking sheet lined with a silicone pad or parchment paper. I was able to get 12 on a sheet. Press each dough ball gently with the tines of a fork to make your classic “criss cross” pattern. If needed, use your fingers to support the edges of the dough when pressing with the fork if your dough isn’t keeping shape. Reshape as necessary before baking.
- Bake for 10-11 minutes, until the edges start to brown. For a crispier cookie, increase bake time by 1-2 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 1 week, if they even last that long.