All Natural Peanut Butter Coconut oil Cookie

 Ta da, finally a really good, simple, chewy, peanut 

butter cookie that works just right with a short ingredient list peanut butter ( peanuts, salt). This is 

a coconut oil , butter milk, pumpkin seed, version of the "Peanut Butter Chews", a recipe I found on the King Arthur Flour website.

Before beginning to make the cookies, the pumpkin seeds were spread out on sheet pan and baked @ 325 F for 45 min and allowed to cool. The 40 grams pumpkin seeds were then weighed out and ground in a coffee grinder.  The green on the right foreground are the unbaked pumpkin seeds.

 Combine
1 1/2 cups all purpose flour

40 grams baked, ground, pumpkin seeds

3/4 teaspoon salt
and 3/4 teaspoon baking soda

Mix well with a whisk and set aside. 

3/4 cup plus 1 tablespoon Crisco Organic coconut oil

3 tablespoons buttermilk

2 teaspoons vanilla extract

1/4 cup dark Karo corn syrup

were blended together then combined with

1 cup packed dark brown sugar

1/2 cup granulated sugar

and  beaten until smooth then combine with

2 large eggs

2 cups peanut butter (Smucker's Natural) 

I used the whole jar after removing the separated oil.

Combine the oil, buttermilk, vanilla, egg, peanut butter, sugar and syrup mix with the flour, baking soda, salt and ground pumpkin seeds and blend well. Place rounded over 1/2 tablespoons about an inch and a half apart on a parchment lined pan. I added 3-4 semi sweet chocolate chips each while making to 2 pans worth. Bake 15 minutes @ 350 degrees f. This recipe made 48 cookies. I also tried this recipe with the Smucker's Creamy Natural peanut butter. Not quite as much oil poured off, but the results were still excellent.     

After allowing them to cool on the pans for 8-9 minutes I moved them to a plate upside down and let them cool for another 15 minutes then froze them. Even frozen, they won't be around long.