If you need a nut-free option, and seeds are okay, feel free to sub SunButter for the peanut butter. That stuff is pretty darn awesome. This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Nut-Free.
2/3 Cup Peanut Butter (I used smooth, unsalted) + extra for the tops of the cookies
1/3 Cup Plain, Unsweetened, or Vanilla Milk Alternative (I used So Delicious Unsweetened Coconut Milk Beverage)
1/2 Cup Maple Syrup
1/2 Cup Sugar
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt
2/3 Cup Potato Starch
5 Cups Unsweetened Shredded Coconut
Dairy-Free Chocolate Chips for topping, maybe a 1/2 Cup (I used Dream brand – the blue bag)
Preheat your oven to 350 degrees F, and line a couple of baking sheets with silicon mats (my choice) or parchment paper.
In a large bowl, blend the peanut butter, milk alternative, maple, sugar, vanlla, and salt until nice and smooth. Mix in the potato starch until smooth. Stir in the coconut by hand. It will get pretty darn thick.
Now, I used about a tablespoon and a half of dough per cookie by pressing the dough into a tablespoon measuring spoon in a billowing, rounded style …
As an alternative, you can roll the dough into ping-pong sized balls. Place the cookie dough scoops or balls on the prepared baking sheets, and using either the back of the measuring spoon (may want to lightly spray it with oil) or your thumb, press a well in the center of each cookie.
Bake the cookies for about 10 minutes (I bake one sheet at a time and rotate them, or simply bake one batch and freeze the rest). Remove from the oven and place about 6 chocolate chips in each well. If the wells have filled in, just give them another gentle push down.
Bake for another 2 to 6 minutes. Mine needed more time, but Hannah’s sounded as if they finished more quickly. Remove from the oven and swirl in a wee dollop of peanut butter with the chocolate chips (they should now be melted and swirlable (new word, per me)).
Let those cookies cool for at least 5 or 10 minutes before attacking.