Ingredients:

  • 1 cup (255g) creamy peanut butter
  • 1/2 cup (100g) coconut sugar
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat to prevent the sugars from sticking.
  2. In a large mixing bowl, combine 1 cup (255g) creamy peanut butter, 1/2 cup (100g) coconut sugar, 1 large (50g) egg, and 1 tsp (5ml) vanilla extract.
  3. Beat the mixture with a hand mixer until smooth and glossy; stop as soon as ingredients are fully incorporated to prevent the cookies from puffing and collapsing.
  4. Stir in 1/2 tsp (3g) baking soda and 1/4 tsp (1.5g) sea salt until evenly distributed.
  5. Scoop approximately 2 tablespoons (about 35g) of dough per cookie, roll into balls, and place them 2 inches apart on the prepared baking sheet.
  6. Using a fork, press a crosshatch pattern into the top of each ball until the dough is approximately 1/2 inch thick and 2 inches wide.
  7. Bake for 10–12 minutes until the edges are firm and slightly darker, while the centers remain puffed and look slightly under-set.
  8. Allow the cookies to cool on the hot sheet pan for 5 minutes to let the residual heat set the centers.
  9. Transfer the cookies to a wire rack to cool completely for 10 minutes before serving.