Peanut Butter Cacao Nib Coconut Flour Cookies
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.
Find out more about cacao here – What is Cacao? More than just Chocolate
Did you try this recipe? Let us know on Instagram @natierrasuperfoods!