Ingredients:

  • 1.5 cups All purpose flour
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 cup Natural creamy peanut butter
  • 0.5 cup Coconut sugar
  • 0.25 cup Maple syrup
  • 1 Large egg
  • 1 tsp Pure vanilla extract
  • 0.5 cup Dark chocolate chips
  • 0.25 cup Crushed roasted peanuts

Instructions:

  1. Preheat the oven to 180°C (350°F). Note: A fully preheated oven is vital for setting the cookie's shape immediately.
  2. Whisk the 1.5 cups flour, 1 tsp baking soda, and 0.5 tsp sea salt in a small bowl.
  3. Cream the 1 cup peanut butter and 0.5 cup coconut sugar in a large bowl until smooth. Mix for at least 2 minutes until the mixture looks slightly lighter in color.
  4. Beat in the 1 large egg, 0.25 cup maple syrup, and 1 tsp vanilla extract. Note: This creates the wet base that holds the dry ingredients.
  5. Fold the dry ingredients into the wet mixture slowly. Stop as soon as no white streaks remain to avoid overworking the gluten.
  6. Stir in the 0.5 cup dark chocolate chips and 0.25 cup crushed peanuts.
  7. Scoop rounded tablespoons of dough and roll them into balls. Note: You should have roughly 24 balls.
  8. Press each ball with a fork in a crosshatch pattern. Flatten them to about 1 cm thickness for maximum crispiness.
  9. Bake for 12 minutes. Watch for the edges to turn a deep golden brown and the centers to look set.
  10. Cool on the baking sheet for 5 minutes. This allows the structure to firm up before you move them to a wire rack.