Whenever I’m faced with the terrifying decision of what to eat for dessert, my first choice is most likely going to be something chocolate.
The (close) runner-up would be anything containing peanut butter. You may remember me mentioning how much I LOVE peanut butter previously.
Peanut butter for dessert? Bring it on! These sea salt & sugar peanut butter cookies are the perfect combination of sweet & salty and a wonderful way to cleanse the palette.
They can also easily be made gluten-free or vegan and contain hardly any refined sugar (only the minimal granules you sprinkle on top). That means, I didn’t feel guilty at all devouring
two four of these bad boys as soon as they came out of the oven.
Sea Salt & Sugar Peanut Butter Cookies (Makes 30-35 cookies)
- ½ cup Coconut Oil (the solidified kind that comes in a jar)
- ½ cup all-natural Peanut Butter (I use Smucker’s Natural Creamy)
- 1/3 cup Honey (or more if you like them sweeter; sub Agave or Maple Syrup if strict Vegan)
- 1 Egg (sub flax egg if Vegan by combining 1 TBSP ground flaxseed + 2.5 TBSP water)
- 1 tsp Pure Vanilla Extract
- 1 cup Whole Wheat Flour (or any other flour of your choice)
- ¼ tsp Salt
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1/3 cup ground Flaxseed
- 1 tsp Sea Salt
- 1 tsp Sugar
Preheat the oven to 350°F. In a medium mixing bowl, combine coconut oil, peanut butter and honey and beat until creamy. Add in the egg and vanilla and beat for about one more minute, until everything is combined. In a separate bowl, combine flour, ¼ tsp salt, baking soda, baking powder and ground flaxseed. Gently stir flour mixture into the peanut butter mixture, stirring until just combined. Place the dough in the refrigerator for about 5 minutes. In the meantime, mix sea salt & sugar in a ramekin. Roll the dough in 1 inch balls and place on a baking sheet about 2 inches apart. Dip a fork in the sea salt & sugar mixture and create a criss-cross pattern on the cookie dough balls, flattening them. Bake for 8-10 minutes, until the edges start to brown.