Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 0.5 cup (100g) coconut sugar
  • 0.25 cup (50g) granulated monk fruit or white sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 cup (85g) semi-sweet chocolate chips
  • 2 tbsp granulated sugar for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the peanut butter, coconut sugar, and granulated sugar.
  2. Beat the mixture on medium-high for 3 minutes until light and aerated. Add the egg and vanilla extract, beating for another 60 seconds until glossy.
  3. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add to the peanut butter mixture.
  4. Gently fold the dry ingredients with a spatula until no white streaks remain. Fold in the chocolate chips if using.
  5. Scoop rounded tablespoons of dough and roll into 1-inch balls. Roll each ball in the extra 2 tablespoons of sugar.
  6. Place balls 2 inches apart on a parchment-lined baking sheet. Use a fork to create a crosshatch pattern.
  7. Bake for 8 minutes. Remove when edges are set but centers look slightly underdone to allow for carry-over cooking.