Coconut Oil Peanut Butter Cookies

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See original recipe at: cocotreasure.com

kept byluvcocotreasure
recipe bycocotreasure.com

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Ingredients:

1 cup Coco Treasure's Certified Organic Extra Virgin Coconut Oil
1 ½ cups crunchy-style peanut butter
3 eggs
2 ½ cups white flour
¾ cup Coco Treasure's Organic Coconut Sugar
1 1/3 cups (packed) dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pink Himalayan salt
1 teaspoon dried, ground ginger or 1 tablespoon fresh grated ginger

Cream peanut butter and organic extra virgin coconut oil together. Whisk in eggs until smooth.
Blend all remaining ingredients in a large bowl. Add the peanut butter mixture to the dry mixture. Stir until the ingredients are well incorporated.
Roll the dough into walnut-sized balls and transfer to a platter. Cover with plastic wrap and refrigerate for approximately 20 minutes.
Place dough balls on an ungreased cookie sheet approximately three inches apart. Flatten balls with the bottom of a drinking glass pressed into sugar or a fork if you prefer the traditional crosshatch design.
Bake in a preheated 350-degree oven for about 10 minutes. Do not let cookies brown. Cool for a minute or two on cookie sheet before transferring to rack.

See original recipe at cocotreasure.com