The delicious and irresistible combination of peanut butter, chocolate and coconut come together to make these Peanut Butter Coconut Blossom Cookies. Adding crumbled Emmy's PB Coconut Cookies gives the batter a slightly coconutty texture while adding even more melt-in-your-mouth goodness. Get ready to discover your new favorite cookie recipe!

Be sure to tag us @emmysorganics when you make these babies.

Big thanks @feastingonfruit for sharing this recipe with us!

What You'll Need

Peanut Butter Coconut Blossom Cookies

-4-5 Emmy’s Organics Peanut Butter Coconut Cookies
-1/2 cup (80g) coconut sugar
-1 tsp vanilla extract
-1 flax eggs (2 tbsp flax meal + 6 tbsp water)
-2 tbsp (30g) almond milk
-1/2 cup (60g) gluten-free flour
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon (optional)
-1 cup creamy peanut butter
-Coarse sugar for rolling (optional)
-Dark chocolate kisses


Preheat the oven to 350°F. Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk.

Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the Emmy's PB Coconut Cookies into the batter in large chunks. Gently fold in.

Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F.

Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.

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