One Bowl Peanut Butter Cookies

Ingredients

• 1 flax egg 1 tbsp ground flaxseed mixed with 3 tbsps water, allowed to sit for 10 minutes
• 1/4 cup refined coconut oil melted
• 1 cup creamy nut butter (almond, cashew, or peanut)**
• 3/4 cup maple sugar or coconut sugar, or a mix of the two.
• 1 tsp pure vanilla extract
• 1 1/4 cup blanched almond flour *
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup maple sugar or coconut sugar, or other granulated sweetener for rolling (optional)

Instructions

1. Prepare the flax egg as described above, and set aside.
2. In a large bowl using a whisk or electric hand mixer, blend together the coconut oil and nut butter until smooth, then blend in the sugar and vanilla. Mix in the flax egg until very smooth.
3. Stir in the almond flour, baking soda, and salt and mix until a sticky dough forms. Chill the dough in the refrigerator for at least 30 minutes and up to a day in advance.
4. While the dough chills, preheat your oven to 350° F and line 2 baking sheets with parchment paper.
5. Scoop the dough by 1 1/2 Tbsps and roll into balls, rolling lightly in the sugar if using (this is optional). Place 2” apart on the baking sheets, then use a fork to press down gently twice in a criss cross pattern.
6. Bake one batch at a time in the center of the preheated oven for 10 minutes. Remove and allow to cool for 5-10 minutes on the baking sheet, then carefully transfer to wire racks to cool completely.

Serves 4

Inspired by nomnompaleo