New Year’s Resolution Peanut Butter Cookies


1 cup Teddie All Natural Chunky Peanut Butter
1 cup coconut sugar
2 tsp vanilla extract
⅔ cup oat flour
1 tsp baking soda
½ tsp Himalayan salt
¼ cup coconut milk
¼ cup toasted coconut shreds
¼ cup chocolate chips (optional)

Preheat the oven to 350°.
Toast coconut until golden brown and allow to cool.
In a medium bowl, mix the peanut butter, salt, sugar and vanilla extract.
Add in the oat flour and baking soda (make sure this gets mixed thoroughly). Then add in the coconut milk, coconut shreds and chocolate chips (if you’re using any).
The mixture will be crumbly. With your hands or an ice cream scoop, roll even amounts of dough into balls and place on a tray with parchment paper.
With a fork, create a cross hash.
Bake the cookies for nine minutes or until the edges start to darken.
Store in a container for up to 7 days.
You can refrigerate them, but you don’t need to!

NUMBER OF SERVINGS: About 15 cookies