- 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 sea salt
- 1/2 cup 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.
Serving: 1g | Calories: 315kcal | Carbohydrates: 27g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 321mg | Fiber: 3g | Sugar: 19g
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