Ingredients
Units
Scale
- 1 1/2 cups granulated sugar (extra for rolling cookies)
- 1/2 cup margarine/vegan butter/butter (softened)
- 4 tbsp coconut oil (can sub other oil)
- 1/3 cup peanut butter (or other nut/seed butter of your choice ~ smooth is best)
- 1 tsp vanilla extract
- 2 cups all purpose flour (can sub gluten free 1:1 ratio Bob's Red Mill is preferred)
- 1 tsp baking soda
- 2/3 cups cocoa powder
- 1/2 tsp kosher
- 4 tbsp water/or choice of milk (add more if dough is too dry)
Instructions
- Preheat oven to 400 degrees and line two sheet pan with parchment paper or silicone liners.
- Using your stand or hand mixer, cream together sugar, margarine and coconut oil.
- Add in your peanut butter and vanilla, continue to cream.
- In a small bowl, mix together your dry ingredients and whisk until combined. Slowly add in with your mixer on low speed until combined.
- Finally add in your water, add additional if dough seems too dry. The dough should be firm and hold together.
- Place dough in refrigerator for 30 minutes.
- Using a cookie scoop, scoop out dough and roll into a smooth ball. Roll into granulated sugar and place on prepared baking sheet. Continue until cookie dough is done.
- Bake cookies for 12-15 minutes (swap trays at halfway point) until they begin to crackle.
- Remove, let cool on tray then transfer to cooling rack.
- Enjoy. Cookies keep well in a sealed container for a week.