Peanut Butter Cookies

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian

Ingredients

• 100g smooth peanut butter
• 75g Coconut Sugar
• 1 tbsp. Lucy Bee Coconut Oil, melted
• 2 eggs
• 35g Coconut Flour
• 1/2 tsp. gluten free baking powder
• 1/4 tsp. bicarbonate of soda
• A pinch of Himalayan Salt
• 20g peanuts, roughly chopped
• CHOCOLATE DRIZZLE, optional
• 1 tsp. Lucy Bee Coconut Oil, melted
• 2 tsp. Cacao Powder
• 1 tsp. icing sugar

Method

1. Preheat the oven to 170C, 325F, gas mark 3 and line a baking tray with baking parchment.
2. Whisk together the peanut butter, Coconut Sugar, Lucy Bee Coconut Oil and eggs in a bowl.
3. In a separate bowl, sift together Coconut Flour, baking powder, bicarbonate of soda and a pinch of Himalayan Salt.
4. Mix the dry ingredients with the wet ingredients, whisking well until fully combined. Stir the chopped peanuts into the mixture and leave to stand for 5 minutes (it will become firmer as it stands).
5. Divide the mixture into 8 balls and place onto the baking sheet. Flatten slightly with your hands and bake for 10-12 minutes, until golden. They will be slightly soft to the touch, but will firm up once cooled, on a wire rack.
6. For the chocolate drizzle, blitz all ingredients together and pour over the cooled cookies.

Enjoy!