- 1 cup natural peanut butter - or nut butter of choice, substitute with sunflower butter to make nut free
- ½ cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- ½ cup mini chocolate chips
- ¼ tsp sea salt
Preheat oven to 350 F. In a large bowl mix the peanut butter, coconut sugar, egg, vanilla, and baking soda until the coconut sugar has somewhat dissolved into the peanut butter. A hand or stand mixer is best for this but you can also use a rubber spatula.
Fold the mini chocolate chips into the cookie dough until well combined. Use a small cookie scoop or spoon to scoop the dough into a small ball and roll it in between the palms of your hands. Press the ball of dough down so it flattens out on the top and bottom so it resembles a hockey puck.
Place each cookie dough ball on a baking sheet and sprinkle a few extra chocolate chips over top. Bake in the oven for 9 - 12 minutes until the edges are golden brown.
Sprinkle some sea salt on top of each cookie and allow them to cool down completely before enjoying. Store extras in an airtight container for up to 4 days out on the counter or a week in the fridge.
Nut free : Swap the peanut butter with sunflower butter to make these cookies nut free.
Storing : These cookies will keep for up to 4 days when stored in an airtight container on the counter or up to a week in the fridge.
Calories: 66kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 163mg | Potassium: 6mg | Fiber: 1g | Sugar: 9g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg