DECEMBER NOURISHMENT
Peanut Butter Cookies by chef natasha
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3/4 cup (192 grams) natural peanut butter
3/4 cup (150 grams) coconut sugar (regular sugar and light brown sugar also work.
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt (add more if your peanut butter is unsalted)
1/2 teaspoon baking soda
1 large cold egg
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Preheat the oven to 350 °F / 170 °C.
In a medium mixing bowl, add all the ingredients. Use an electric mixer on low to combine it. At first, it will be very thin but after about 30 seconds of mixing, it should be firm enough to roll into balls.
Divide into 8 balls ( about 50 g each) and place about 4" apart on a baking sheet lined with baking paper. They spread a lot!
Bake immediately as this dough cant rest. Bake for 11-14 minutes or until they crackle nicely and no longer appear wet in the middle. Let them cool completely on the baking sheet.
Store in an airtight container for up to 5 days.
You can add chocolate chips, chopped peanuts, or oats to the batter. If adding these mix them in as soon as the dough has been incorporated.
