- 1 cup natural smooth peanut butter (avoid anything too thick)
- 1/2 cup coconut sugar (white cane sugar is fine, increase amount to 1 cup if you prefer a sweeter cookie)
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- Preheat the oven to 350F. Mix all the ingredients together in a medium bowl until a stiff dough is obtained. Roll into 12 balls and flatten with a fork, making a criss-cross pattern. Bake on a greased or parchment-lined cookie sheet, about 1 inch apart, for about 8 to 10 minutes. Eat warm or cold. Will store at room temperature for about 1 week.