Yum! Peanut butter & chocolate chip coconut cookies {some with salt on top}!! These cookies turned out to be quite good considering the large combo of flavors battling each other head to head. Using coconut oil {Earth Balance Coconut Spread} in place of butter added a different demention to somewhat regular ol’ cookies. Adding coconut on top is what brought out the flavor even more. I omitted the coconut on top of some and replaced it with a course rock salt for a salty sweet combination.

The recipe is based on Bob’s Red Mill’s WOW cookies.

PB&C.C {& Salt}

1/2 cup Earth Balance Coconut Spread {or any coconut oil for baking}
1/3 cup oil
1 cup sugar
3/8 cup milk {soy, rice, cow}
2 tsp. vanilla
2 1/2 cups whole wheat pastry flour* use gf flours if desired
1 cup rolled quick oats* use gf oats if desired
1 tsp. each baking soda and baking powder
1 cup mix of chocolate chips and peanut butter chips
Shredded coconut
Course salt

•Cream together coconut spread, oil and sugar. Add in milk, vanilla and blend.
•In a separate bowl, mix together the flour, oats, baking soda and powder.
•Stir dry ingredients into wet. When half blended add chocolate chips {chopped walnuts too if desired}.
•Mix until just blended but don’t over mix.
•Refrigerate 20 minutes.

•Gather a tablespoon’s worth and dip into loose shredded coconut and place coconut side up on a greased cookie sheet. Or alternatively, place cookie on sheet and sprinkle with a pinch of course salt.
Note: you may choose to flatten the cookies slightly before baking because they don’t spread much.
•Bake at 350 for 11 minutes. Cool on a wire rack.