Coconut Peanut Butter Cookies

Makes 36
  • 1 ¾ cups flour
  • 3/4 tsp. baking soda
  • 1 tsp. kosher salt
  • 3/4 cup Earth Balance Creamy Coconut & Peanut Spread
  • 1/2 cup Kelapo Extra Virgin Coconut Oil Baking Sticks
  • 1 ¼ cups firmly packed brown sugar
  • 1 egg
  • 3 tbsp. milk
  • 1 tbsp. vanilla
  • - sugar, for rolling
  • - sea salt (optional)

In a small mixing bowl, whisk together first 3 ingredients; set aside. In a large mixing bowl, mix peanut butter, baking sticks and sugar with an electric mixer until smooth and light. Add egg, milk and vanilla; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 36 evenly sized balls; roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets; flatten slightly in a crisscross pattern with tines of fork. Sprinkle with sea salt, if desired. Bake in a preheated 375° oven until just barely set and puffy (7-8 min.), turning and switching pans halfway through; cool on pan 2 min. Cool completely on wire racks. Store in an airtight container at room temperature for up to 1 week.