Peanut Butter Coconut Cookies. Vegan. Gluten Free. By Knead to Cook.
Peanut butter coconut cookies that are vegan AND gluten free – not to mention oil-free. These cookies turned out perfecty. Protein packed and so delish! These will not last long in my house. So it’s a brand new week. Actually it’s the last week for us of summer sports/training. Then we celebrate summer! I am really looking forward to some quiet, down time with the family. So this recipe is super easy… even the kids could make it if they are looking for something to do when they’re “bored”. You can use whatever peanut butter you have on hand. I used a chunky organic but creamy would work well too.
It’s hard to believe the end of the month is creeping up. Time just flies after the 4th of July! This weekend we finally got back out on the bikes because last weekend we were away seeing Katy Perry in NJ. This weekend concert series continued… Fall Out Boy and Paramore but thankfully it was local. This concert left my husband a bit groggy Sunday morning so we got out late for our bike ride. I have to admit, I’m not a fan of the Sunday rush-to-church traffic but I just got through it. I’m really trying hard to embrace road cycling. This weekend I was really excited, for some reason, to get back out there. We rode 26.5 miles! I was thrilled. I clipped in and didn’t even fall. Very proud – it was my furthest and fastest so far. So enough chit chat… onto this awesome recipe.
1 cup of rolled oats flour (I used Bob’s Red Mill GF oats)
1 teaspoon baking soda
1/4 cup of toasted coconut flakes
1 cup of peanut butter (crunchy or creamy)
3/4 cup of coconut sugar
2 teaspoon of vanilla paste or extract
1/4 cup of coconut water
Preheat your oven to 350 degrees and line two baking sheets with liners. Set those aside. Into your food processor, add your oats and blend until you achieve a flour consistency. Then add your soda and coconut. Pulse a few times to blend. Reserve. In your stand mixer with paddle attachment, blend your peanut butter, sugar and vanilla. Then add your dry mixture and blend. Finally add the coconut water and blend for a few seconds to incorporate. Then scoop out the dough, roll between your hands and flatten out a bit. Place on the baking sheet. I scored each cookie with the fork tines to have a classic pb cookie appearance. Bake for 10 minutes then remove. Let cool and serve. Store uneaten cookies in a covered container.
Okay as July is coming to an end… my mileage goal is coming up as well. As I mentioned, I rode my bike for 26.5 miles yesterday and my legs were a bit fatigued today. However, I did manage to log just over 6 miles. Here is my total for July thus far.
I’m really happy that I’m only 10 miles off from my 100 mile goal with a bonus 5th week this month. I also wanted to share a pic from yesterday post ride.
— Knead to Cook