Canna Peanut Butter Cookies

Grab these Ingredients

  • 1/4 cup Sutona's Canna Oil, melted and at room temperature
  • 1/4 cup coconut oil, melted and at room temperature
  • 3/4 cup peanut butter (creamy or crunchy—your choice!)
  • 1 2/3 cups all-purpose flour
  • 2 eggs
  • 1 tsp baking soda
  • Dash of salt
  • 1/4 tsp nutmeg
  • 1/2 cup granulated sugar
  • 1/3 cup dark brown sugar, firmly packed
  • 1 tsp vanilla extract
  • 2 tbsp water

For a vegan option: Combine 2 tbsp ground flax meal with 5 tbsp water in a small bowl. Let it sit for 5 minutes to absorb the water, then swap it in place of the 2 eggs.

Whip 'em altogether

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
  3. In a large bowl, mix the melted Sutona's Canna Oil, coconut oil, peanut butter, granulated sugar, and brown sugar until smooth.
  4. Stir in the vanilla extract and eggs (or the flax meal mixture for the vegan version).
  5. Gradually add the dry ingredients to the wet mixture, beating until just combined.
  6. Place 1/2 cup granulated sugar in a small bowl for coating the cookie dough balls.
  7. Line two baking sheets with parchment paper or silicone mats.
  8. Scoop enough cookie dough to create ~1-inch balls and roll them between your palms.
  9. Roll each dough ball in the sugar to coat.
  10. Place the coated balls on the prepared baking sheets. For extra pizzazz, use a fork to press a crosshatch pattern into each cookie.
  11. Bake for 10-12 minutes, until the cookies are just slightly browned.
  12. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to set before transferring to a wire rack.

 

Send a pic & lets us know how you like 'em ! 🫶🏽