Photo by Where You Get Your Protein.


  • 1/3 cup refined coconut oil, solid
  • 1/3 cup turbinado sugar
  • 1/3 cup coconut sugar
  • 3/4 cup fresh ground peanut butter, (see note)
  • 1/3 cup non-dairy milk (see note)
  • 1 teaspoon vanilla extract


  1. Preaheat your oven to 350ºF.
  2. Mix the dry ingredients in a medium bowl and set aside.
  3. In a large bowl, cream together the coconut oil and sugars.
  4. Add in the remaining wet ingredients and mix until combined.
  5. Pour half of the dry ingredients into the bowl of wet and mix.
  6. Pour in the other half and mix until fully combined. The dough should be soft and easily stick to it’s self. If your dough is a bit dry add a teaspoon or 2 more of non-dairy milk.
  7. Place a Tablespoon of dough on your baking sheet. Using the bottom of a cup (or palm of your hand like I did) gently smash each cookie.
  8. Using a fork, crosshatch each cookie then sprinkle the tops with turbinado sugar.
  9. Bake at 350º for 10-13 minutes. 10 minutes will yield a softer cookie.
  10. Serve these soft peanut butter cookies with a glass of non-dairy milk and watch them disappear!


  • Fresh ground peanut butter can be found at Whole Foods in the bulk area.
  • If you can’t find fresh ground peanut butter, you can always make your own in a food processor. Process unsalted peanuts until they become creamy, yet still chunky.
  • Natural peanut butter in a jar will also work.  
  • If the dough is a bit dry add a bit more non-dairy milk.  But be sure not to add too much, you don’t want a sticky dough. The dough should easily stick to itself while kneading it with your hands.

Recipe by Where You Get Your Protein.