Coconut, Peanut Butter and Chocolate Chip Cookies

Name: Coconut, Peanut Butter and Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour or white whole wheat, or whole wheat pastry; 1 teaspoon baking soda; 1 pinch salt; 1/4 cup olive oil or canola oil, or walnut, grape seed oil; 1/4 cup peanut butter natural and creamy; 1/4 cup orange juice; 1 large eggs; ⅓ cup brown sugar packed; 1 teaspoon vanilla extract; 1/2 cup coconut, shredded (desiccated) sweetened; 1/2 cup chocolate chips (semi-sweet)

Servings: persons

1 cup whole wheat flour or white whole wheat, or whole wheat pastry
1 teaspoon baking soda
1 pinch salt
1/4 cup olive oil or canola oil, or walnut, grape seed oil
1/4 cup peanut butter natural and creamy
1/4 cup orange juice
1 large eggs
⅓ cup brown sugar packed
1 teaspoon vanilla extract
1/2 cup coconut, shredded (desiccated) sweetened
1/2 cup chocolate chips (semi-sweet)

1
Preheat the oven to 350F (180C).
2
Place a piece of parchment paper on each baking sheet.
3
You probably need two baking sheets.
4
In a large bowl, add the whole wheat flour, baking soda, and salt, and mix well.
5
In a medium bowl, add the oil, peanut butter, orange juice, egg, brown sugar, and vanilla extract.
6
Whisk until well combined.
7
Pour the oil mixture into the flour mixture, and stir with a wooden spatula until moistened.
8
Stir in coconut flakes and chocolate chips until evenly distributed and incorporated.
9
Drop by tablespoonful onto prepared baking sheet.
10
Flatten the cookies with the back of a fork or your fingers; if it gets too sticky, wash and the fork or your hands, and repeat until all the dough is finished.
11
Bake one sheet at a time for 12 to 15 minutes, or until the edges of the cookies start to become golden and brown, and the bottom is browned.
12
Remove from the oven and let cookies cool on a sheet on a wire rack for about 5 minutes.
13
Transfer the cookies onto the wire rack, and cool completely.
14
Store the cookies in an air-tight container for up to 1 week or in the freezer for up to at least 1 month.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole wheat flour or white whole wheat, or whole wheat pastry, 1 teaspoon baking soda, 1 pinch salt, 1/4 cup olive oil or canola oil, or walnut, grape seed oil, and more.

Yes, Coconut, Peanut Butter and Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!