Made with herbal sweetener stevia, this recipe makes coconut peanut butter cookies perfect for freezing.
A stack of peanut butter cookies, made with stevia and whole wheat flour, in a cute vintage tin makes a tasty gift for neighbors or coworkers.
Coconut Peanut Butter Cookies
Makes about 50 cookies
This cookie is perfect for freezing.
6 tablespoons vegetable oil
½ cup natural peanut butter, at room temperature
1 ½ teaspoons vanilla extract
2 teaspoons butterscotch flavoring
½ cup water
2 cups plus 2 tablespoons whole wheat flour
2 teaspoons stevia extract powder
½ teaspoon baking powder
1 ¾ cups unsweetened, unsulphured, flaked coconut
1. Preheat oven to 350 degrees. In a bowl, beat together oil, peanut butter, eggs, vanilla and butterscotch until mixed. Stir in water. Sift or stir together flour, stevia and baking powder. Beat half of the dry mixture into peanut butter mixture. Stir in remaining dry mixture.
2. Chop coconut into finer pieces in a blender or food processor. Stir into dough; the mixture will be stiff. Drop by rounded teaspoons onto ungreased cookie sheets. Flatten with a fork, pressing tines one way, then the other for the classic peanut-butter cookie grid. Bake for 9 to 10 minutes. Let cool on baking sheet 2 minutes, then remove to racks to fully cool.
— Adapted from Stevia Sweet Recipes by Jeffrey Goettemoeller
To learn more about baking with sugar alternatives, see the article “Natural Sweeteners: Baking with Honey, Stevia and Other Sugar Alternatives.”
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