1 cup peanut butter (all natural)
1 cup coconut sugar
1 teaspoon vanilla extract
1 large egg
¼ teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
This easy and delicious recipe is not only free of gluten, but also dairy for those looking to cut back on the butter this holiday season. The addition of baking powder lets the cookies rise slightly, making them softer and chewier while the coconut sugar adds crunch and sweetness.
1. Preheat the oven to 350º F.
2. In a medium bowl, mix the peanut butter, sugar, vanilla, egg, and salt until well combined. Spoon 1 Tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
3. Bake until golden around the edges, about 10–12 minutes, rotating the sheets halfway through. Let cool on the sheet for two minutes before transferring to a rack to cool completely.
Makes 20–24 cookies