Cinnamon Raisin PB Cookies with White Chocolate Chips




Get your happiness on with these cinnamon raisin and peanut butter cookies! Add white chocolate chips, and it’s a party in your mouth!

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Cinnamon Raisin PB Cookies with White Chocolate Chips

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Prep Time
Total Time

INGREDIENTS

  • 1 ½ cups peanut butter (I used PB & Company, cinnamon raisin)
  • ¼ cup coconut oil
  • 2 cups coconut sugar
  • 6 tablespoons almond or coconut milk
  • 1 tablespoon molasses
  • 1 tablespoon vanilla
  • 2 eggs (substitute with flax: whisk together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. Or pureed fruit 1/4 cup for each egg. Increase leavening by 25–50%. Bake items slightly longer, if necessary.)
  • ½ tablespoon salt
  • ½ tablespoon baking soda
  • 4 cups flour
  • 12 oz. chocolate chips (I used white chocolate chips)

DIRECTIONS

Mix all ingredients except the flour and chocolate chips until creamy. Add the flour one cup at a time until blended. Stir in the chips. Using a cookie scoop drop onto a cookie sheet and flatten with a fork in a # pattern. If you dip the fork in warm water it will help to not stick to the fork; also I sprinkled mine with cinnamon sugar, and the water helps it to stick.

Bake at 375 degrees for 9–10 min. I like to fill up a whole cookie sheet and then freeze the cookies, once frozen I throw into a Ziploc baggie, that way I can pull out how many I want to bake and pop them in the oven.

Makes about 6 dozen. {myriausz}

Sooo good dipped in cold milk. MMMMMM

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