peanut butter coconut shortbread

Peanut Butter Coconut Shortbread – Vegan

Peanut Butter Coconut Shortbread

Since so many of us are confined home, ingredients for baking might be in short supply. These shortbread cookies don’t require eggs or butter.

The original recipe called for a pound of butter. I swapped out the butter with a cup each of peanut butter and coconut oil. It worked out great.

The cookies had that same wonderful crumbly texture and rich flavor you expect in a good shortbread cookie. I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies.

You could also use other nut butters, like almond or cashew, if that is what you have.

Peanut Butter-Coconut Shortbread

1 c. sugar, plus 1/4 cup extra for sprinkling

1 c. peanut butter

1 c. coconut oil

4 c. flour

2 t. vanilla

Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen. They can be frozen.

Peanut Butter Coconut Shortbread – Vegan!

Peanut Butter Coconut Shortbread

I knew I was going to be spending some time with my Goddaughter and I wanted to bake something for her. I actually made her great grandmother’s shortbread recipe. She always loved them. Did I mention that Gwen is vegan?  So the pound of butter normally used in them was out.

I needed to change them, to make them work for her.  Rather than using butter, I used a combination of crunchy peanut butter and coconut oil.

They came out just right, with the crumbly, dry texture of a traditional shortbread and the added flavor of the peanut butter, coconut and vanilla.

I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies

 

Peanut Butter-Coconut Shortbread

1 c. sugar, plus 1/4 cup extra for sprinkling

1 c. peanut butter

1 c. coconut oil

4 c. flour

2 t. vanilla

Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.

Peanut Butter-Coconut Shortbread – Vegan

Peanut Butter Coconut Shortbread

Friends are coming in for the holiday weekend and I wanted to bake some cookies. My friends are vegan, so butter and eggs were out.

I ended up making shortbread cookies. I needed to change them though, to make them vegan.  Rather than using butter, I used a combination of crunchy peanut butter and coconut oil.

They came out just right, with the crumbly, dry texture of a traditional shortbread and the added flavor of the peanut butter, coconut and vanilla.

I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies

 

Peanut Butter-Coconut Shortbread

1 c. sugar, plus 1/4 cup extra for sprinkling

1 c. peanut butter

1 c. coconut oil

4 c. flour

2 t. vanilla

Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.