Are you ready to embark on a mouthwatering journey that combines the rich, creamy goodness of peanut butter with the irresistible crunch of toasted coconut? These Gluten-Free Peanut Butter Toasted Coconut Cookies are about to become your new obsession! Imagine a cookie that's so delectable, it'll have you ditching store-bought treats forever. With just a few simple ingredients and minimal prep time, you'll create a batch of cookies that are crispy on the outside, soft on the inside, and packed with flavor that will leave everyone begging for more!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup peanut butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup shredded toasted coconut
- ½ teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a mixing bowl, combine 1 cup of peanut butter and ½ cup of sugar. Use a spatula or a hand mixer to blend the ingredients together until they are smooth and well combined.
- Add 1 egg and 1 teaspoon of vanilla extract to the peanut butter mixture. Mix until the egg is fully incorporated and the mixture is creamy.
- In a separate bowl, combine 1 cup of shredded toasted coconut and ½ teaspoon of baking soda. Stir to evenly distribute the baking soda throughout the coconut.
- Gradually fold the coconut mixture into the peanut butter mixture. Mix until the coconut is evenly distributed and the dough is well combined.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Flatten each cookie slightly with the back of a fork or your fingers to create a thicker, more uniform shape.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking, as they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Peanut Butter Toasted Coconut Cookies! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Toast your coconut carefully: Watch it closely when toasting to prevent burning. A golden-brown color is what you're looking for to maximize flavor.
- Use room temperature ingredients: Ensure your egg and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep the cookies tender.
- For perfectly shaped cookies, use a cookie scoop or tablespoon for consistent sizing.
- Let cookies cool completely before storing to prevent moisture buildup.
- For extra richness, use natural peanut butter with no added sugar.
- If you like a bit more texture, slightly press some extra toasted coconut on top of each cookie before baking.
- Store in an airtight container to maintain freshness for up to a week.Pro tip: These cookies are not just gluten-free, but they're also incredibly simple to make - perfect for beginner bakers or those with limited time in the kitchen!
Nutrition Facts
Calories: 128kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
