Thanks to Kristen of Moon.And.Spoon.And.Yum for this delicious recipe! Check her other content out here:
1/2 cup creamy peanut butter
6 tbs coconut sugar
2 tbs coconut flour
1 egg, beaten
1 tbs coconut oil
1 tbs honey or maple syrup
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp Natierra® Fine InkaSalt®
1/2 cup Natierra® Organic Cacao Nibs (+ 3tbs for topping)
In a large mixing bowl combines all ingredients except for cacao nibs. Mix until a smooth batter forms.
Fold in 1/2 cup cacao nibs.
Cover bowl and place in the freezer for 30 minutes.
Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
Using a tablespoon scoop out 12 rounded tablespoon portions of dough.
Roll into balls and place on your parchment lined cookie sheet.
Sprinkle with your 3 tbs cacao nibs.
Bake for 12-15 minutes or until bottoms and edges are just turning golden.
Remove from the oven and let cool completely before serving.