This amazing creation of peanut-buttery goodness, coconut, oats, and chocolate chips uses my famous Date and Fig Puree. You can use other sweeteners like honey, maple syrup or bananas, but I found that the Date and Fig Puree gives the cookies the best flavor.
These cookies are really fast and easy. I made them after slaving for hours in the kitchen making Cauliflower Friend Rice and Barley Stuffed Portobello Mushrooms.
I needed a quick, super tasty snack to get us through the week. That’s how we get through our weeks…snacking.
Preheat oven for 350 deg F (180 deg C).
Place butter in the preheating oven to melt it (but don’t forget about it!)
Measure out the oats and coconut in the same measuring cup. Transfer to a high speed blender and blend until fine. You may need to shake the granules off the sides or use a spatula.
Add the salt and cinnamon. Blend again. Set aside.
In a separate bowl mix together the egg, vanilla, puree (or bananas) and maple syrup. Mix until creamy. Add the butter and peanut butter.
Mix together the oats/coconut mixture with the wet ingredient mixture.
In a tiny bowl mix together the baking soda and apple cider vinegar (or lemon juice). Why? Baking soda always needs an acid. And, you always want to mix this concoction in last because of the chemistry involved.
Mix the baking soda mixture into the batter.
Add the chocolate chips and coconut (if you want to add coconut, that is).
Bake for 12 minutes. If you like crunchier cookies, bake up to 15 minutes.