I’ve been trying my best not to eat too many sweets during my pregnancy, but I think this baby definitely has his or her father’s tastebuds! We’ve been putting Elie’s birthday present, a home ice cream maker, to good use, with chocolate peanut butter being the winning flavor. That’s deadly, because freshly churned ice cream is just so easy to eat by the spoonful. And licking the beater doesn’t really count, right?
If you know Elie, you know how much he loves really good chocolate, and our pantry is always stocked with a wide assortment, particularly Zotter bars. There’s nothing better than dark chocolate spread with the Santa Cruz organic, dark-roasted crunchy-style peanut butter. That is currently my not-so-guilty pleasure while watching the new season of Homeland.
Although I’ve said I haven’t really had pregnancy cravings, peanut butter makes a frequent appearance in my food choices, including in these Whole Wheat Peanut Butter Oatmeal Coconut Cookies. I recently posted a picture of these to my Instagram account, and it was regrammed by Cooking Light (thank you!). As a result, I got several requests for the recipe, so here it is! I hope you enjoy them, whether you’re sating a pregnancy craving or just a desire for a sort-of healthy sweet treat.
This recipe was inspired by the Whole Wheat Peanut Butter Cookies in Tara O’Brady’s wonderful cookbook, Seven Spoons. I heavily adapted the recipe to my pregnancy cravings, but I’m sure Tara’s recipe is equally delicious as written!
- 1/2 cup whole rolled oats
- 3/4 cup whole wheat pastry flour (you can substitute regular whole wheat flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup crunchy-style natural peanut butter (I like Santa Cruz brand, dark roast)
- 1/2 cup unsalted butter, softened
- 2/3 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened flaked coconut (like Bob's Red Mill brand)
- Flaky sea salt, for sprinkling
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the oats, flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the peanut butter and butter until light and fluffy. Add the sugars and beat on high speed until the mixture lightens in color, about 3 minutes. Scrape down the bowl as needed. Add the egg and vanilla and mix on medium speed until well-blended. Add the flour mixture to the bowl and stir to just combine. Sir in the flaked coconut.
- Cover the bowl with plastic wrap and place in the refrigerator to chill, at least 1 hour and up to 48 hours. The longer a cookie dough ages, the more complex the flavor of the cookies becomes. But, these cookies will be excellent baked the same day.
- Once the dough is chilled, scoop out about 1 1/2 tablespoons of dough and roll into a ball. Repeat with remaining dough, dividing the cookie dough between two cookie sheets and placing the dough about 2 inches apart. Use the tines of a fork to make a crisscross pattern in the dough, pressing down lightly. Sprinkle with sea salt.
- Baking one cookie sheet at a time, bake for about 12 minutes, or until the cookies are just beginning to set on the outside but are still soft in the middle. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- The cookies can be kept in an airtight container at room temperature for a few days.