Who doesn’t love a homemade cookie as a treat with a packed lunch? Now that school is back in session, it’s nice to have something tasty for lunches and after-school snacks. These cookies are chewy and delicious, and not-too-sweet because they use Macadamia blossom honey to replace some of the sugar in a typical recipe. This recipe is dairy-free and is easy to customize; try using different nut butters (like macadamia nut) or adding dried fruit or oats instead of the chocolate chips.
Makes about 2 dozen
- 1 1/2 cups + 2 Tbsp soft wheat (or all-purpose) flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup unrefined sugar
- 1/3 cup Macadamia Blossom honey
- 1/3 cup coconut oil
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup creamy peanut butter
- 1/4 cup raw unscented coconut butter
- 1/4 cup chopped peanuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dark chocolate chips
- Preheat the oven to 375°F and line two baking sheets with parchment.
- In a large bowl, beat together sugar, honey, coconut oil, and vanilla until smooth and fluffy. Beat in egg, peanut butter, and coconut butter until well combined.
- Add flour, baking soda, and cinnamon. Mix until well combined. Stir in peanuts, shredded coconut, and chocolate chips.
- Drop rounded spoonfulls of dough onto the baking sheets, about 2-inches apart. Gently flatten the drops of dough with the back of a fork. Bake for about 12 minutes, until golden around the edges. Let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.