coconut peanut butter chocolate chunk cookies

This week's gluten-free ratio rally topic is cookies, and is hosted by Caroline Shannon-Karasik of the G-Spot Revolution. The cookies that I made for this month's rally are coconut peanut butter chocolate chunk cookies.

My word are they delicious! For the first couple of weeks leading up to the rally, I lacked inspiration. One afternoon, as I perused the contents of my cupboards and saw the two glorious jars of peanut butter which we'd picked up on our recent trip to Kauai.

The night before we left the island, we visited old town Hanapepe. Each Friday the main drag hosts an art crawl filled with lots of great food vendors and live music. 

Nestled among the fabulous paintings, and gorgeous photographs was the Aloha spice company. In addition to the two jars of coconut peanut butter, I picked up three Hawaiian salts, tomato jam, and a banana rum jam. I wasn't sure what I wanted to make with the coconut peanut butters when I'd bought them, but I think the cookies did them justice. They are the perfect combination of sweet and chewy with a hint of salt from the peanut butter. As an added bonus, they are high in protein. Yum. Unlike many recipes I try at home, this one came out relatively perfect from the start. And on top of it, the ratio is super simple: roughly 1 parts flour : 1 parts fat : 1 part sugar. How easy is that!?

coconut peanut butter chocolate chunk cookies

To get the marbled effect in these cookies, prepare the dough in two batches. If you can not find coconut peanut butter, use 1/4 cup less peanut butter and add 1/4 cup coconut butter.

Ingredients

  • 410 g gluten-free flour blend (we used our house blend of brown rice, potato, and tapioca)
  • 2 tsp xanthan gum if your flour blend doesn't include it
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • pinch freshly grated nutmeg
  • 2 sticks (8 oz) butter
  • 1/2 cup coconut peanut butter
  • 1/2 cup chocolate coconut peanut butter
  • 192 g (1 cup) light brown sugar
  • 144 g (3/4) cup sugar
  • 2 eggs
  • 1 cup shredded coconut
  • 25 g (1/3 cup) cocoa powder
  • 1/2 c chopped semi-sweet chocolate (optional)
  • 96 g (1/2 cup) sugar for rolling

Instructions

  1. Preheat oven to 350 degrees F. Line two baking sheets with silicon mats or parchment paper.
  2. Combine flour, baking soda, baking powder, salt, and nutmeg. Mix well and divide into two batches (about 212 g each). Set aside.
  3. Prepare the coconut peanut butter cookie dough: In a mixing bowl, beat 1 stick of butter until soft, taking care to scrape down the sides of the mixing bowl. Add the coconut peanut butter and mix well. Add 96 g (1/2 cup) light brown sugar. Add 72 g (1/4 cup + 2 tbsp) sugar. Mix until fully incorporated, then add 1 egg. Mix well. Add half of the dry ingredients (about 212 g) and mix until incorporated. Mix in 1/2 cup shredded coconut. Remove cookie dough from the mixing bowl, cover, and refrigerate.
  4. Prepare the chocolate coconut peanut butter cookie dough: In a mixing bowl, beat 1 stick of butter until soft, taking care to scrape down the sides of the mixing bowl. Add the coconut peanut butter and mix well. Add 96 g (1/2 cup) light brown sugar. Add 72 g (1/4 cup + 2 tbsp) sugar. Mix until fully incorporated, then add 1 egg. Mix well. Add the remaining dry ingredients (about 212 g) and cocoa powder and mix until incorporated. Mix in 1/2 cup shredded coconut and 1/2 cup chopped semi-sweet chocolate (optional). Remove cookie dough from the mixing bowl, cover, and refrigerate for 30 minutes.
  5. Once chilled, fold the two cookie doughs together with a spatula, taking care not to over mix. Use a 1 inch ice cream scoop to form balls of dough. Roll in sugar and place on the cookie sheet. Flatten using a potato masher or a fork in a crisscross pattern.
  6. Bake for 6 minutes, then rotate cookie sheets and bake for an additional 6 minutes. Cookies might look soft in the center because of the high fat content, but let me assure you, they will set as soon as they are cooled. If you want, do a test cookie first to make sure the time is accurate.
  7. Using a spatula, move cookies to a cooling rack.
  8. Enjoy with milk or as desired. :)

Interested in what cookies the other ratio rally-ers made? Check out their links:

Comments

I'm smitten with not only the cookies but that potato smasher idea. I have to get one of those! Those cookies look fabulous - what a great find, those coconut peanut butters.

Ooh, those peanut butters look awesome! And I LOVE the idea of using a potato masher to make the pattern on top. My boys love to make peanut butter cookies, but get frustrated trying to make a hatch pattern with forks. I am definitely breaking out the masher next time!

Coconut peanut butter? omg yum!! And the potato smasher is genius :)

Yum! Peanut butter, chocolate and coconut...is there a better combination of flavors? I've got these on my list of things to bake.

Wow, these look incredible! I also love the masher design on top. I'd love to have some of these!

Oh goodness I'm craving chocolate, coconut, and nut butter. Rich, decadent, and definitely awesome!

Happy holidays.

How is it possible that I've not heard of coconut peanut butter? The lovechild of two of my absolute favorite things. This recipe sounds wonderful and I love the marbling. Thank you for sharing, Charissa!

so jealous of your recent trip to kauai. and fascinated by the coconut peanut butter. thanks for sharing this yummy flavor combination and the smart potato masher idea too!

ha! I never would have thought to use my potato masher to imprint cookies - what a fabulous idea and what a delicious sounding combo coconut preanut butter 9not sure it exists in oz but it sounds yum!) and chocolate - deeee-licious!

I am so going to have to look to see if that peanut butter has made it inter-island yet. These look amazing (the potato masher is genius), and I bet they taste out of this world for a good old' peanut butter cookie.

Love the press; very resourceful. Yum! These sound delightful!

The potato masher design idea is so simple and so great! Love it. Great job for the GF Ratio Rally.

Sorry to hear they didn't rock your world, Mish! Let me know how the baking temp change goes. May I ask what gf AP you are using too? If it doesn't improve, I wonder if a little xanthan gum might help bind them to make a bit chewier.

Thanks for giving them a try!

Thanks for the recipe. I tried them out using peanut butter and coconut butter. I also only made the regular ones and didn't marble them, but made sure to add chocolate! They were good, but not great. I have high hopes for them though... They were much to dry and sandy for us. I tried various times and temps and also freezing them before baking... Nothing made them any chewier. I am trying them again with a little less flour and a little more peanut butter (more on par with a "regular" peanut butter cookie recipe) I may also bake them longer at a lower temp... The flavor is great though!

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