These peanut butter cookies are the easiest thing I’ve ever whipped up at last minute. Got woken up at 8:30 this morning by a text reminding me that we had 8 students coming over to hang out at 10! An hour and a half to wake up, clean up, and have a snack of some sort for them to nosh on. I’ve known this recipe by heart for a long time, and have no idea where I got it from. The one thing I changed this time that I LOVE is, instead of using all sugar, I used half sugar and half coconut palm sugar, and they got this fantastic molasses-y taste to them instead of just being sweet. This is seriously a 15 minute venture. Love how easy it is!
Easy Peanut Butter Cookies
Preheat oven to 350 degrees F
Mix together using hand mixer:
1 c. natural peanut butter (smooth or chunky depending on preference)
1/2 c. organic sugar
1/2 c. coconut palm sugar
1 large egg, lightly beaten
1 tsp vanilla
Scoop them out onto parchment lined pans in 1 Tbsp scoops, then flatten with a fork.
Bake 10-12 minutes, then remove from oven and let rest in pan. Don’t move them at first or they’ll fall apart. After a few minutes, let cool completely on a cooling rack.