Organic coconut oil makes a perfect cooking oil for peanut butter cookies. This oil is made of healthy saturated fats referred to as medium-chain fatty acids. These fatty acids help with metabolism and proper digestion. Instead of turning into fats, MCFAs turn digested foods into energy. This fact made coconut oil a better substitute for other edible oils. And today, let’s make healthy and delectable coconut oil peanut butter cookies to take advantage of coconut oil’s healthy properties and peanut butter’s oh-so-yummy flavor!
How to Substitute Organic Coconut Oil for Other Cooking Oils
It is very easy to substitute coconut oil for other cooking oils. Just follow the 1:1 ratio. For example, if the recipe requires you to add 7/8 cup of olive oil, you can substitute coconut oil for olive oil right away. It is so stress-free!
The Real Deal: Making Coconut Oil Peanut Butter Cookies
|Bake Time (Chewy)||Bake Time (Crunchy)||Yield|
|10 minutes||12 minutes||4 dozen (48 pieces) cookies|
|7/8 cup or 3/4 + 2 tablespoons coconut oil
1 1/2 cups peanut butter
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup white sugar
1 1/3 cups brown sugar
|2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons salt
1 teaspoon cinnamon (optional)
For the Mixture
Step 1: Mixing the dry ingredients
Prepare a large mixing bowl. Place the baking flour, baking powder, baking soda, salt, and cinnamon (optional, for better taste) together. Mix thoroughly and set aside for later.
Step 2: Mixing the wet ingredients
- Get another bowl of the same size. Mix coconut oil and peanut butter thoroughly. For best result and easy mixing, use an electric hand or stand mixer.
- Add the 3 large eggs. Then, beat until the mixture becomes soupy.
- Pour in vanilla extract, white sugar, and brown sugar to the soupy mixture.
Step 3: Combining the dry and wet ingredients
Next, put together the wet and dry ingredients. Stir until well combined. You can use your bare hands.
Step 4 (Optional)
Put the dough mixture in the fridge if you think it is too soft or oily. Place it for about 30 minutes to 1 hour.
Note: This dough can be kept in the refrigerator for a couple of days. Coconut oil is an ingredient that does not easily go rancid compared with other cooking oils.
Preheat oven to 350 degrees Fahrenheit.
Line baking sheets with (a) baking paper or (b) parchment paper or (c) silicone baking mat. You can use any of the three, depending on availability.
- Roll dough mixture into 1-inch balls.
- Place the 12 balls in the baking sheet. Press the dough with the use of a fork.
- Reshape edges as desired.
Bake for approximately 10 minutes for chewy cookies and 12 minutes for crunchy ones.
Allow to cool and enjoy your Coconut Oil Peanut Butter Cookies!
Rules of Thumb in Baking
To get the right measure for baking flours, use a measuring cup. Ensure that you spoon the flour inside the measuring cup, level it with a straight-edged tool. This will assure that you did not add too much flour. Too much flour can make the dough and cookie heavy and crumbly.
There is no problem with using coconut oil in baking. Coconut oil is an excellent edible oil to use in high temperature or high heat cooking. If want to replace regular cooking oil to coconut oil, just remember the 1:1 ratio as mentioned before.
The aforementioned rule also goes the same with regular table sugar and coconut sugar. You have to use the 1:1 ratio for substituting conventional sugar to coconut sugar. You may also do the same in substituting regular baking flour with coconut flour.
Coconut oil and peanut butter are a great tandem in making cookies. For sure anyone of any age and gender will love to eat this wholesome food. Try it now in your kitchen and tell us about your experience in making and consuming this Coconut Oil Peanut Butter Cookies.