- 1 Cup peanut butter
- ⅓ cup sugar
- ⅔ cup desiccated coconut
- 1 egg
Place all the ingredients in a bowl and mix
Use a tablespoon to portion the cookie dough, and then roll into balls. balls. The dough may be a little sticky, but if you wet your hands it will stop it from sticking (you should end up with approximately 20 cookies)
Place the balls on a baking paper lined tray, gently press the balls with a fork to form cookies
Bake at 180 degrees Celsius (360 F) for 12-15 minutes (I would set the timer for 10 minutes though, and then check again at 12 minutes and 15 minutes just to be certain)
- If your cookie dough sticks to your spoon or hand when you are trying to roll them into balls, dampen the spoon and your hands, this will stop the dough from sticking.
- Don't forget to try out the desiccated coconut hack I use for reducing sugar content in baking for some of your other favourite recipes.
- Crunchy or smooth, I have used both in this recipe, and both work fine.
- These cookies will last up to 10 days in an air-tight container in your pantry. That's if they don't get gobbled up before then! They can also be frozen in an airtight container.
- Peanut butter: This can be substituted for another nut butter such as almond butter or cashew butter.
- Desiccated coconut: If you do not wish to use desiccated coconut you can increase the sugar to 1 cup of sugar. Or the coconut can be substituted with ground almonds.
- Sugar: This recipe will work with any granulated sugar, white, brown, raw, caster, coconut.
Serving: 1cookie | Calories: 111kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 63mg | Potassium: 102mg | Fiber: 1g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg