Today we’re sharing a recipe for coconut oil peanut butter oatmeal cookies. This classic recipe with a twist is sure to impress all the cookie connoisseurs.
These coconut oil peanut butter oatmeal cookies seem like a regular peanut butter oatmeal cookie with a slight variation. This variation is replacing part of the butter with coconut oil. This small addition of coconut oil gives these cookies an incredible depth of flavor and an amazing cookie texture. We’re also sharing our tips and tricks to make these cookies turn out perfect.
Can you substitute coconut oil for butter in cookies?
When you are looking to replace butter with coconut oil, it can generally be substituted at a 1:1 ratio. However, when baking you need to be aware that butter gives cookies a different flavor and has a higher water content than coconut oil.
Therefore, not all cookie recipes allow for coconut oil to perfectly replace butter. It definitely depends on the individual recipe, so it’s best to use a recipe that already calls for coconut oil. This specific recipe replaces half of the butter with coconut oil which we found to be the perfect balance of using coconut oil in the cookies.
Is coconut oil healthier than butter?
Coconut oil has been making it’s way as a healthy alternative to butter and several other oils/fats. There is a great deal of information on the health benefits of coconut oil. One of these benefits has been that coconut oil helps increase the good cholesterol (HDL) levels. With that said, it may not help depending on how many of these cookies you eat.
Please see our previous post on the many benefits of coconut oil and how we use it to learn more about coconut oil.
Coconut Oil Peanut Butter Oatmeal Cookies
By replacing some of the butter with coconut oil these cookies have the perfect crispy outside and chewy inside loved by all cookie monsters.
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (1/2 a stick), softened
- 1/4 cup coconut oil, softened or melted
- 2 eggs, large
- 1 tsp vanilla extract
- 1/2-3/4 cup peanut butter
- 3/4-1 cup oats
Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, baking powder and baking soda.
In a large mixing bowl or stand mixer, cream together the softened butter, coconut oil, brown sugar, and granulated sugar until smooth, about 2 minutes.
Beat the eggs, vanilla extract and peanut butter into the sugar mixture.
Slowly add the flour mixture to the sugar mixture until it's just mixed.
Fold in the oats, being careful not to powder them.
Roll 1 inch to 1 1/2 inch balls of dough and place on a baking sheet lined with parchment paper or silpat liner, about 2 inches apart.
Bake for 10-12 minutes.
How long do these coconut oil peanut butter oatmeal cookies stay fresh?
Let’s be honest, these and most cookies taste the best the same day they are made. With that said, these cookies will last a couple day in an airtight container at room temperature. After that, they do lose their texture, flavor and become less soft.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to become more self-reliant.