Our Coconut oil peanut butter cookies recipe takes this classic cookie to the next level by incorporating coconut oil. This creates a delicious and healthier treat. These cookies are chewy and nutty, with a delicate sweetness that comes from the combination of peanut butter and coconut oil.
Whether you’re a fan of traditional cookies or are looking for a healthier alternative, this recipe is sure to satisfy your sweet tooth. So preheat your oven, grab your mixing bowl, and let’s get baking
These Delicious Dairy Free cookies make perfect after school snacks and lunchbox treats. Make these cookies vegan with flax eggs. We show you how in this recipe.
We have several published peanut butter cookie recipes. Three Ingredient Peanut Butter Cookies, Reece’s Peanut Butter Cup Cookies (although not strictly a peanut butter cookie it does hit the flavor notes) and this coconut Oil Peanut Butter Cookie Recipe. We even have a couple of sourdough peanut butter cookie recipes. If you are a sourdough baker you must try them!
Peanut butter cookies are America’s favorite cookie! Well…I believe peanut butter cookies battle it out with chocolate chips cookies, shortbread, and sugar cookies for first place at our house!
Whatever! The traditional peanut butter cookie definitely deserves its place in the cookie Hall of Fame.
When I was a kid our After school snack was a REALLY big deal! My mom was very firm about snacks before dinner. Only THREE cookies! No other snacks SO we “wouldn’t spoil our appetites before dinner”. 🙁
If Homemade peanut butter cookies were in her cookie jar. I WANTED them. The trick was getting the lid off to sneak extra cookies. She always knew what we were doing …as a kid, I couldn’t figure it out. Mommy E.S.P. is now much more familiar to me. 🙂
I made a huge batch of these coconut oil peanut butter cookies for a reception and they were devoured. The coconut oil adds a really nice flavor to baked goods in my opinion.
Can I Use Coconut Oil Instead of Butter in Cookies?
Yes, you can use coconut oil instead of butter in cookie recipes. Coconut oil is a versatile ingredient that can be used as a substitute for butter in many baked goods, including cookies. It’s a semi-solid oil that’s high in medium-chain triglycerides (MCTs), which are healthy fats that can help improve metabolism.
Making peanut butter cookies without butter is quite simple to do. I often replace the butter with coconut oil in my baked goods. Baking with coconut oil adds it’s own delicious flavor to peanut butter cookies. This substitution also makes the recipe dairy free.
Is coconut oil or butter better for cookies? Ultimately, the choice between coconut oil and butter for cookies depends on personal taste and dietary needs. If you’re looking for a traditional flavor and texture, butter is the way to go. If you’re looking for a healthier alternative, coconut oil is a good option. However, it’s important to keep in mind that both ingredients are sources of fat and should be consumed in moderation as part of a balanced diet.
Here are some things to keep in mind when substituting coconut oil for butter in cookie recipes.
- When using coconut oil as a substitute for butter in cookie recipes, remember that the texture and flavor of the cookies may be slightly different. Coconut oil has a different flavor compared to butter, which can be noticeable in the final product.
- Coconut oil is more solid than butter at room temperature, so the cookies may have a different texture as well. If you enjoy the flavor coconut oil adds to cookies like we do you’ll love these coconut oil cookies.
- To use coconut oil as a substitute for butter in cookie recipes, you’ll typically need to use a 1:1 ratio. For example, if the recipe calls for 1 cup of butter, you would use 1 cup of melted coconut oil. Simply melt the coconut oil (or soften it. Whatever the recipe calls for) and add it to the recipe in the same way you would with butter.
- Keep in mind that the final product will be affected by the type of coconut oil you use, as well as the specific recipe you’re following.
You may need to make some adjustments to the recipe, such as adding more liquid or reducing the amount of sugar, depending on the results you’re looking for. In my coconut oil peanut butter cookies recipe I’ve done that work for you.
Can you use Liquid Coconut Oil in Cookies?
Yes, you can use liquid coconut oil in cookies. However, keep in mind that the texture and flavor of the cookies may be affected by the use of liquid coconut oil.
Coconut oil is sold in both solid and liquid forms, and the form you choose to use will depend on the recipe and the desired texture of the cookies. Solid coconut oil can be used as a substitute for butter in cookie recipes, while liquid coconut oil can be used in place of vegetable or canola oil.
When using liquid coconut oil in cookies, you’ll need to make some adjustments to the recipe to ensure that the cookies turn out properly. The liquid form of coconut oil can make the dough more sticky and difficult to handle, so you may need to add more flour to the recipe to compensate. Additionally, the liquid form of coconut oil can affect the texture of the cookies, making them softer and flatter.
It’s important to note that the flavor of liquid coconut oil may be more pronounced than solid coconut oil, so it may affect the taste of the cookies. To minimize the impact on the flavor, you can look for a refined liquid coconut oil, which has a milder flavor compared to unrefined coconut oil.
The specific recipe you’re following will also make a difference. You may need to make some adjustments to the recipe, such as adding more liquid or reducing the amount of sugar, depending on the results you’re looking for.
Our recipe is calling for liquid coconut oil at room temperature. I actually use a solid coconut oil (Costco brand) and melt it JUST BARELY. If your coconut oil is too warm it can negatively affect your cookie results. So just barely melt it or use a liquid form.
Making these cookies with coconut oil makes them very simple and much quicker. You don’t have to wait for the dough to chill to become handleable. Unlike butter which must be chilled to work with, Coconut oil is very easy to work with at room temperature. I use it all the time in my vegan coconut oil pie crust recipes for this reason.
If you want peanut butter cookies with oil no butter, this is a great option. However, you could replace the coconut oil with avocado oil in this coconut oil peanut butter cookies recipe if you like. I use them interchangeably.
Using avocado oil instead of a neutral-flavored oil, such as vegetable or canola oil, is a healthier option. Avocado oil is a good source of monounsaturated and polyunsaturated fats, which are considered healthier fats compared to saturated fats. It’s also rich in antioxidants, vitamins, and minerals that are beneficial for overall health.
Additionally, avocado oil has a high smoke point, making it a great option for baking and cooking at high temperatures. This can help to retain its healthy nutrients and reduce the risk of harmful compounds being produced.
NOTE: Coconut oil gets Very hard when cold.
For this reason it makes a crumbly dough if used cold. SO use this dough at room temperature. It should handle and form the dough balls well at room temps. (if you have VERY high room temps you may chill the dough 10 minutes or less until it’s easier to work with. coconut oil is NOT like butter. It’s not difficult, just different. Enjoy these tasty snacks. And without chilling time you save a half hour.
TIP: When rolling the cookie dough into balls make sure they are dense. You may have to squeeze them in your hand a time or two. This denser ball will result in a cookie that keeps its shape without crumbling when baked.
IF you melt the coconut oil and it gets above room temperature let it cool before using. Happy Baking!
Coconut Oil Peanut Butter Cookies Recipe:
Cookie recipes without butter often use unhealthy margarine to replace the butter. Coconut oil is a healthy saturated fat and makes these yummers very flavorful DAIRY FREE cookies. A bonus is the flavor coconut oil gives the cookies. We really love that twist on this cookie recipe.
How to Make Vegan Peanut Butter Cookies:
Even better for our vegan friends, This is an easy cookie recipe to adjust to VEGAN Peanut Butter cookies.
These Chewy peanut butter cookies with oil are almost vegan. To make these Coconut Oil Peanut Butter cookies vegan simple replace the eggs with Flax eggs like this:
- In a small bowl add 2 Tablespoons Ground Flax Meal to 5 Tablespoons of water.
- Mix it together
- Let it sit in the bowl for at least five minutes to absorb the water.
- Use in place of eggs per the recipe instructions.
Replace the eggs with flax eggs as directed in the printable recipe card ingredient list and note section. It’s easy to use flax eggs instead of chicken eggs.
Coconut oil peanut butter chocolate chip cookies Version: Add I cup of chocolate chips to the batter for a delicious twist on this recipe. EVEN BETTER: Add I cup of Butterscotch chips. They work so well with peanut butter.
Coconut Oil Peanut Butter Cookies Recipe Card:
Coconut Oil Peanut Butter Cookies
Simple to make, delicious and dairy free. Coconut Oil Peanut Butter cookies make a wonderful lunch box treat, after school snack and movie night dessert! Double the batch for party finger foods!
- 1 2/3 Cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp. salt
- 1/4 tsp nutmeg
- 1/2 Cup Coconut oil, melted-room temp
- 1/2 Cup granulated sugar, plus more for coating
- 1/3 Cup Dark brown sugar-firmly packed
- 1 tsp pure vanilla extract
- 2 large eggs OR for VEGAN OPTION (Make 2 flax eggs-2 Tablespoons ground flax meal and water-see notes for process)
- 2 Tablespoons water as needed
- 3/4 cup peanut butter-creamy or crunchy as you prefer
- preheat the oven to 350 degrees F.
- In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
- In a large bowl or stand mixer place coconut oil, peanut butter and sugars on medium speed.
- Add the vanilla extract and eggs. Beat on medium speed until blended.
- Add the dry ingredients all at once.
- Beat on low speed until the flour is mixed in.
- Line two baking sheets with parchment paper or silicone mats and set aside.
- Place about 1/2 cup granulated sugar in a small bowl for coating the cookie dough balls.
- Using a 1 inch cookie scoop, (if you have one, or a tablespoon if you don't) scoop out the dough.
- Place the dough between the palms of your hands. Now, roll the dough into a ball and coat in sugar. (I am using a large grain organic sugar)
- Place on the prepared baking sheet. Repeat until your cookie sheet has twelve dough balls two inches apart. Repeat with the second baking tray.
- Use a fork to make the traditional cross pattern on the cookies.
- Bake for 10-12 minutes until just slightly brown.
- Remove from the oven and leave on the baking sheet for 5 minutes to set.
- Using a small spatula, Remove the baked cookies to a wire rack to cool completely.
Chilling this cookie dough is not required.
Use softened coconut oil (almost melted). Coconut oil is so slippery it will still form into balls with no trouble.
I make this recipe all the time with no trouble at room temperature. If you have a VERY high house heat chill the dough only a few minutes to get it workable.
If you watch the video you'll see how I form the cookie dough balls. It's easy to do by just squishing the dough together once scooped and rolling between your palms.
Depending on your cookie dough scoops size, this recipe makes 22 to 24 2 to 3 inch cookies.
VEGAN OPTION: To replace the 2 eggs with flax eggs: Mix 2 Tablespoons ground flax meal with 5 Tablespoons of water in a small bowl. Let it sit for 5 minutes or so to absorb the water into the flax. Add to the process instead of eggs.
Serving Size1 cookie
Amount Per Serving Calories 142
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Adapted from Joy the Baker
Saturday 4th of February 2023
I made the vegan option with egg replacer instead of flax seed. They are fantastic! My new go-to for cookies!
Saturday 4th of February 2023
We are so happy you enjoyed this recipe. Thanks a bunch for letting us know how it worked out for you and sharing what you did. Happy Weekend!
Monday 21st of November 2022
These are great vegan cookies. Simple recipe...even my mother in law likes them! I used Flax seed eggs ... turned out well. This is my 6th batch. Great recipe...thank you very much!
Monday 21st of November 2022
Hi Rudy, we love these too. I'm so happy to hear your family enjoys them, vegan style. We appreciate your stopping by with your great review. Happy Holidays!
Wednesday 20th of April 2022
Just made a double batch of these. They're quite delicious. I was out of eggs & white sugar, so substituted with the flax seed eggs & used light brown sugar in the cookie dough. I probably ended up adding closer to 3 tsp of vanilla. Rolled in turbinado golden cane sugar & baked. Very nice recipe! I would have had a higher yield of cookies except I kept nibbling on the uncooked cookie dough. This is first time I've used flax seed eggs. They worked well. Am enjoying the fully baked & cooled cookie too with a cup of coffee. Thanks for the recipe!!
Friday 22nd of April 2022
Hi Suzanne, I'm so happy you enjoyed these cookies. Thanks for sharing how you made them with flax eggs and adjusted the recipe to suit yourself. Great Tip! We appreciate your wonderful review of this recipe. Have a fantastic day!
Monday 24th of May 2021
Made this with cannabis infused coconut oil! Turned out phenomenal!
Sunday 17th of July 2022
@Alicia, me too. They taste good but not loving the texture. These were a bit soft. Is there a way to make the consistency more chewy?
Monday 24th of May 2021
Hi Alicia, That's great to hear. Thanks for sharing you experience with this recipe. Have a wonderful day!
Thursday 18th of June 2020
This is a wonderful recipe!!! We make cookies for our birthdays instead of birthday cakes and this recipe is truly worthy as birthday cookies!! Delicious. Thank you for sharing.
Thursday 18th of June 2020
Thanks for the great review Joan! Have a great day. :)