Peanut Butter Coconut Oatmeal Cookies

By Amber on July 7th, 2011


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Here is another recipe from my freezer baking day.   You can check out the original recipe here.   I made just a few changes to the recipe and we loved them!  I made two full batches just so we could have some for the freezer because everyone was chowing down on these babies.

  • 1/2 cup peanut butter
  • 1 cup Turbinado (the original recipe calls for 2 cups sugar, the one cup was plenty for us, just lightly sweet)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 2 cups whole wheat flour
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups rolled oats


  1. Preheat oven to 350°.
  2. In mixing bowl peanut butter,butter,and sugars.
  3. Add eggs and vanilla until blended.
  4. Set aside.
  5. In separate bowl, combine dry ingredients.
  6. Withholding coconut until all other ingredients are blended.
  7. Add coconut.
  8. Combine wet and dry ingredients until moist.
  9. Drop on greased cookie sheet about 1-2 inches apart.
  10. Bake for 10 minutes or until golden brown.
  11. Remove from oven immedietly- if overcooked cookies get HARD.

Related posts:

  1. Apple Date Oatmeal Cookies
  2. Chocolate Coconut Muffins
  3. Apple Rhubarb Tea Bread
  4. Yummy Berry Muffins
  5. Scottish Oatmeal Muffins with Apricot Sauce
Categorized under: baking, freezer cooking, recipes.
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One Response to “Peanut Butter Coconut Oatmeal Cookies”

  1. Freezer Cooking: Baking Healthier Snacks for My Family « S.I. Money Savers says:
    2011/07/07 at 10:34 am

    [...] Peanut Butter Coconut Oatmeal Cookies x2 [...]

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