Ingredients
Equipment
Method
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Mix peanut butter, coconut sugar, egg and vanilla in a large bowl until a dough forms.
- Form into balls(I had 18- give or take depending on what size the balls are), then flatten with a fork in a criss cross design.
- Bake at 350° for about 10-12 minutes or until edges are golden.
- Let cool before dipping in chocolate.
- Melt 1 teaspoon coconut oil with the chocolate chips. Microwave in 15 second intervals, stirring in between, until completely melted and smooth.
- Dip half the cookie into the chocolate then sprinkle with sea salt. Store in the fridge in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.