Peanut Butter Shortbread Cookies
Ingredients
- 1 1/3 cup spelt flour
- 1 tsp baking powder
- 1 tsp sea salt
- 2/3 cup coconut oil
- 1 cup coconut blossom sugar
- 1 cup peanut butter
- 1 egg (or a chia / flax egg)
- 1tsp vanilla extract .
Preparation
Preheat oven to 175deg C and line a baking tray with parchment paper
Whisk together flour, baking powder and salt
In a large bowl of an electric mixer combine oil, sugar, peanut butter, egg and vanilla and mix until smooth and creamy
Add the dry ingredients and mix until combined. Don’t overmix. Place in the fridge for 30 minutes
Scoop out heaped tablespoons and roll into a ball and place on baking sheet
Flatten using a fork and making cross hatch lines
Sprinkle with maldon’s sea salt or some coconut sugar (your preference)
Bake until the edges are deep brown – about 12-14 minutes
