Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Step 2
Add
Coconut Oil (45 mL)
to a large bowl and microwave for 10 seconds to slightly soften. Then add
Creamy Peanut Butter (160 g)
and
Coconut Sugar (110 g)
. Stir well until combined.
Step 3
Add the white of the
Egg (1)
and
Vanilla Extract (8 mL)
, and whisk to combine. Then add
Blanched Almond Flour (90 g)
,
Baking Soda (2 g)
, and
Sea Salt (1 pinch)
and continue to whisk until fully mixed.
Step 4
Use a small cookie scoop, approximately 1-inch, to scoop out cookies and place them on a parchment-lined baking sheet. Dust with
Coconut Sugar (15 g)
if desired then put in the freezer for 10-15 minutes. This step is really important; if you skip it the cookies will spread really flat when baking.
Step 5
After cookies have firmed up in the freezer, bake for 7 minutes.
Step 6
Allow to cool for 10 minutes before removing to cookie sheet. The cookies will seem underbaked, but trust me, they’ll harden up a bit and will be delicious and moist!
