Ingredients

The following ingredients have 4 Servings
  • 1 cup all-natural peanut butter ((268 grams))
  • 1/3 cup honey ((116 grams; see notes for swaps))
  • 1 large egg ((50 grams; or flax egg))
  • 1/2 teaspoon baking soda ((3 grams))
  • 1/2 teaspoon sea salt ((3 grams))
  • 1/2 cup chocolate chips ((75 grams; optional))

Instruction

  • Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a medium bowl, mix together the peanut butter, honey, egg, baking soda, and salt.
  • Use a tablespoon to scoop the dough onto the lined baking sheet, leaving at least 1 inch of space between each cookie.
  • Use a fork to flatten the cookie dough, making a criss cross pattern. (These cookies won't flatten on their own.)
  • Bake the cookies at 350ºF for 12 minutes, until the cookies have spread and look slightly crack on top. They will still be very soft to the touch while they are hot.
  • Let the cookies cool completely on the baking sheet. For a firmer cookie, place them in the fridge or freezer and serve chilled. These cookies can be stored in an airtight container in the fridge for up to a week, or in the freezer for 3 months. Decorate them with melted dark chocolate, if you like, for an extra impressive dessert!