I don’t know about you but I don’t feel like there is a much better combo than peanut butter and chocolate. Think Reese Cups {healthier homemade version here}, Butterfingers, Snickers, buckeyes, and the list goes on. It’s an excellent {and trusted} duo! Since giving coconut oil a try in my last sweet treat concoction and absolutely loving it, I decided the oil needed to be incorporated in more treats. Yep you heard that right. These peanut butter cookies are made with coconut oil. No butter here! Coconut oil has a lot more nutritional value than butter. Such has a healthier blend of fatty acids like lauric acid which may help improve your blood cholesterol and promote the use of fat for energy. Who doesn’t want to burn their fat for more energy? Fun fact: coconut oil can be substituted one for one with butter in most baking recipes, so give it a try in your favorite cookies {or these cookies!} and see what you think.

Ingredients
3/4 cup creamy peanut butter
1/2 cup coconut oil, softened {not melted or rock solid}
1 cup light brown sugar
1 egg
1 tablespoon vanilla extract
1 1/4 cup flour
2 teaspoons corn starch
1 teaspoon baking soda
1 cup {or more} dark chocolate chips

Directions
In a mixer combine peanut butter, coconut oil, light brown sugar, and egg
Beat on medium to high speed until mixture is a fluffy consistency {about 3-4 minutes}
Stop mixer and scrape around the bowl, add vanilla, mix until well combined
Add corn starch, flour, and baking soda beat until just well combined, don’t over mix
Shape cookie dough into heaping tablespoon balls {shape exactly how you want them as they won’t change much once baked}
Drop onto prepared cookie sheet {spray with cooking spray} about 2 inches apart
Cover with plastic wrap and refrigerate for at least two hours {I did three}
Take out of the refrigerator for about 15 to 30 minutes {or while oven is preheating}
Preheat oven to 350 degrees
Cook for 7 to 9 minutes
Let set on cookie sheet for about 5 minutes
Enjoy!