36 2.5clight (white) spelt flour 1.25tbaking powder 0.5tbaking soda 0.25tsalt 0.25cCoconut oil 0.666666cchunky natural peanut butter 12Tunsalted butter, softened 0.333333cPowdered sugar 1clight brown sugar, packed 1large egg 1egg yolk 2.5tvanilla Preheat the oven to 350°F. Stir together all the dry ingredients. In the main bowl, beat together the coconut oil, peanut butter, butter and sugars until very fluffy and combined. Add the egg, egg yolk and vanilla and beat until blended. Stir the flour mixture into the peanut butter mixture a bit at a time and keep beating until it's smooth. The dough is soft. Let it stand for at least five minutes; it keeps well in the fridge if you want to make the dough the night before. Roll small balls of dough between your hands, about 1" in diameter. Place them on a cookie sheet about 2" apart and flatten them with the tines of a fork in the crosshatch pattern common to all good peanut butter cookies. :) Bake 9-12 minutes, until the edges are brown. Cool on the pan on a rack until the cookies are firm enough to transfer to a rack.