Coconut oil peanut butter cookies replace the butter with coconut oil. These Delicious Dairy Free cookies make perfect after school snacks and lunchbox treats. Make these vegan with flax eggs. We show you how!
We have three 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 make this one most often. I love that the dough is not refrigerated in this recipe. So quick and easy!
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 peanut butter cookies for a reception and they were devoured! Lately, Dave is having peanut butter cookie cravings. I made this recipe for his lunchbox and he just keeps asking for more!
As usual, in my baked goods, I am replacing the butter with coconut oil. Baking with coconut oil adds it’s own delicious flavor to peanut butter cookies. This substitution also makes the recipe dairy free!
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. Coconut oil is very easy to work with once warmed. I use it all the time in my vegan coconut oil pie crust recipes for this reason.
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.
Even better for our vegan friends, This is an easy cookie recipe to adjust to VEGAN Peanut Butter cookies.
How to Make Vegan Peanut Butter Cookies:
To make these Coconut Oil Peanut Butter cookies vegan 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.
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!
Your Printable Recipe Card:
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