honey peanut butter & coconut cookies

Recently, I've been having some major baking fails. I'm guilty of sticking to what I know, failing to think outside the box. But when I do, things go majorly wrong. Not always. But it's more common than not. Last week, I had a stressful day of school {oh wait. that's every day.} and went into the kitchen for some baking therapy. I made some cookies out of dates, cocoa, and oats, and oh my heavens. They were absolutely horrid. When I tasted one, they resembled the texture and taste of play-doh. Yup, I've tasted play-doh. Have you not?! 

Those obviously didn't satisfy my cookie cravings; play-doh just doesn't do it for me these days, ya know? I've been having some thoughts of these peanut butter oatmeal cookies for awhile, trying to come up with some sort of creative way to remake them. They're like little chewy, peanut butter-y nuggets of my dreams. AMAZING. And you guys seem to like them too! They're among the popular bunch of recipes on this here blog.

Although the original recipe isn't vegan, this one ALMOST is. You can easily swap out the honey for maple syrup and ba-da-bing ba-da-boom, you've got yourself a vegan cookie! These cookies are so simple {SO. SIMPLE.} and require very few ingredients, all of which you most likely have lingering around in the neglected corners of your cupboards. They're gluten-free, dairy-free, egg-free, naturally sweetened, and somehow they magically taste like totally normal peanut butter cookies! I love when that happens. 

P.S. Sorry about these photos. Love rain. Hate the light. 

honey peanut butter & coconut cookies

3/4 c. creamy peanut butter

6 tbsp. honey {or maple syrup for a vegan version}

1 tsp. vanilla 

1 c. oat flour

1 tsp. baking soda

1/3 c. desiccated coconut flakes

Preheat oven to 350ºF and line a baking sheet with parchment paper; set aside. In a large bowl, whisk peanut butter, honey, and vanilla until smooth. Add oat flour and baking soda. Stir until combined. Scoop dough into balls and roll in coconut flakes. Place on baking sheet and press down with a fork, forming a criss-cross pattern. Bake for 5-10 minutes or until golden brown. Yields 12 cookies.