Coconut Oil, Peanut Butter, Choc Chip Cookies

Here is a slight variation on yesterday's coconut oil cookies with the addition of more eggs, peanut butter and nuts added to it.  I liked both batches, I already cut half the sugar out of this recipe and I could of gone a little further and dropped maybe another 1/3 of a cup from it. These aren't overly sweet, but I could easily eat them a little less sweet than this. So have a go at them and try your own variation on them  

What You Need:

2 1/2 cups  self raising flour,  ( that is all I had but you can use plain)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (optional, but excellent)
1 tablespoon of cornflour
7/8 ( just under a cup) organic coconut oil, (I used coconut oil in a soft solid state) room temp was 22 degrees, so it wasn't solid or runny
1 1/2 cups  peanut butter
3/4 cup of crushed nuts
1 cup coconut
1 cup dark choc chips
3 large eggs
1/2 cup white granulated sugar
1 cup brown sugar
1 1/2 teaspoons vanilla extract

What to do:

1. In a large mixing bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon coconut and nuts. Set aside.
2. In another large mixing bowl, with an electric hand mixer, beat together the coconut oil and peanut butter.
3. Add the eggs and beat for a few minutes until well combined
4. Add the white sugar, brown sugar, and vanilla. Beat until well combined
5. Add the wet ingredients to the dry ingredients. Stir with a wooden spoon until combined. Add choc chips last and mix through cookie dough 
6. If the dough seems too oily or soft, cover and put it in the refrigerator to chill for anywhere 15 minutes.
7. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
8. Roll dough into 1-inch balls. Place 12 balls of dough, evenly spaced, on a standard sized cookie sheet.
9. Bake for about 9-10 minutes for chewy cookies and 11-15 minutes for crunchy Roughly, depends on the size of your balls and  your oven so keep an eye on them. 

 Notes I did bigger cookies ( a little more than a tablespoon full) that were chewy on the inside and a smaller cookie that was crunchier throughout ..

larger chewier cookie

smaller crunchier cookie