Add the following ingredients in a medium sized mixing bowl, then stir until well mixed:
1/3 C Melted Virgin Coconut Oil
½ C Raw Honey or Agave Nectar
2/3 C Natural Peanut Butter
1 T Organic Blackstrap Molasses
1 Brown Egg, well beaten
Then add and mix well:
1 & ½ C Whole Wheat Flour ( I like whole white flour best)
Cover and chill in the refrigerator for about 45 minutes. Then roll into balls and place on a parchment paper lined cookie sheet about 1 & ½ inches apart. Squash them in a criss-cross pattern with a fork. Bake at 400°F for 7-10 minutes. Let rest on the cookie sheet for 1 minute before placing them on a cooling rack. Enjoy!
*If the temp seems high, it’s not. It is the temp called for in the original recipe.*
For a few photo’s of the process keep scrolling.
|I was being lazy and just used a cookie scoop for my dough balls.|
|Yummy Peanut Buttery goodness! Remember that I said they actually taste better the next day.|
I hope you like them! Please make sure to share…the recipe…as well as the cookies :).
Some of my other recipes that you may also like:
*This post was updated on 03/15/2014 and 05/09/2015.*