Description
That classic Christmas cookie we love, made with coconut oil instead of shortening!
Ingredients
Scale
- 1/2 cup coconut oil, in liquid form
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 36 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream oil, sugars, and peanut butter together until smooth. Add egg, vanilla extract, and milk and mix.
- In a separate bowl, mix flour, salt and baking soda.
- Gradually add the flour mixture to the wet ingredients and mix until a smooth dough forms.
- Scoop the dough into 1 inch balls, and place on a baking sheet. I like to line my baking sheets with parchment paper or Silpat liners.
- Bake for 9-10 minutes, and then remove from the oven and press a Hershey’s Kiss on top. Allow the cookies to cool for 3-5 minutes on the cookie sheet, and then transfer to a cooling rack.
Notes
*** If you find that your dough is crumbly, just add a little more milk by the tablespoon until your dough holds together.
Nutrition
- Serving Size: 1 Cookie
- Calories: 119
- Sugar: 6.4g
- Sodium: 97mg
- Fat: 7.2g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.6g
- Protein: 2.3g
- Cholesterol: 6.3mg
