Ingredients

The following ingredients have 6 Servings
  • 1 cup (250 g) sugar-free crunchy peanut butter
  • 3/4 (100 g) cup raw coconut sugar (or coconut crystals)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 1 egg, lightly beaten

Instruction

  • Preheat the oven to 350° F (180° C) and line a baking sheet with parchment paper or a silicone mat.
  • In a medium bowl, add all the ingredients and mix well with a wooden spoon or spatula to form a smooth dough.
  • Scoop one heaping tablespoon of dough at a time and roll it in between your hands. Place the small balls of dough on the baking sheet, spaced about 2 inches (5 cm) apart. Flatten the balls with a fork in a criss-cross pattern, or simply press down with your hand.
  • Bake in the preheated oven for 10-12 minutes, or until risen and brown.
  • Leave to cool on the baking sheet for 5 minutes, then transfer onto a rack to cool completely. The cookies are still soft to the touch when you take them out of the oven, they become crisper as they cool.
  • Store in an airtight container.