Ingredients:

  • 1 cup (250g) Creamy Natural Peanut Butter
  • 3/4 cup (150g) Coconut Sugar
  • 1 Large Room-Temperature Egg

Instructions:

  1. Preheat and Prep: Set your oven to 175°C (350°F). Line a heavy duty baking sheet with parchment paper. Note: Using a cold pan is vital to prevent premature spreading.
  2. Combine Ingredients: In a medium glass bowl, add 250g creamy natural peanut butter, 150g coconut sugar, and 1 room temperature egg.
  3. The 60 Second Stir: Use your silicone spatula to stir vigorously. Cook until the dough shifts from oily and shiny to a matte, cohesive ball.
  4. Observation Check: Ensure no streaks of egg remain. The dough should pull cleanly away from the sides of the bowl.
  5. Portioning: Use a tablespoon to scoop rounded balls of dough (approx 30g each) onto the prepared sheet.
  6. The Cross Hatch: Press a fork into the top of each ball, first one way and then the other. Watch for the edges to slightly crack—this is a sign of perfect hydration.
  7. Precision Bake: Slide the tray into the center rack. Bake for exactly 10 minutes. Wait for the edges to turn a dark mahogany brown.
  8. The Carryover Set: Remove the tray from the oven. Do NOT touch the cookies. Note: They are extremely fragile while hot and need the residual heat of the pan to finish setting.
  9. Final Cooling: Allow to cool on the pan for 15 minutes before transferring to a wire rack.