Ingredients
- 1 cup no-stir natural peanut butter
- 1 1/4 cup coconut sugar packed (or brown sugar)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, beat the peanut butter with the coconut sugar using an electric hand mixer. Add in the egg, egg yolk, and vanilla, and beat until well mixed.
- Stir in the remaining ingredients until well mixed.
- Scoop into 1-tablespoon sized balls and place on the pan, pressing out about 1/2 inch thick. You may need to use lightly damp hands to press them out.
- Bake 13-15 minutes, until the cookies feel set but soft. Let cool completely on the pan.
