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Tender, fluffy, sweet, and a little bit salty, these natural peanut butter cookies are the only PB cookie you will ever want to eat again. Perfect with a hot cup of coffee. | naturallysweetkitchen.com

The Best Natural Peanut Butter Cookies

Tender, fluffy, sweet, and a little bit salty, these natural peanut butter cookies are the only PB cookie you will ever want to eat again. Perfect with a hot cup of coffee.

Category Cookies
Keyword Natural Peanut Butter Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves 16
Author Amanda | Naturally Sweet Kitchen

INGREDIENTS

  • 90 g unbleached plain flour
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • tsp ground cinnamon
  • 85 g unsalted butter room temperature
  • 90 g coconut sugar
  • 120 g natural peanut butter
  • 1 tsp pure vanilla extract
  • 1 large egg room temperature

METHOD

  1. Shuffle the flour, baking powder, sea salt, and cinnamon through a sieve into a medium bowl. Set aside.
  2. Beat together the butter, coconut sugar and natural peanut butter using either a stand mixer fitted with the paddle attachment, a hand mixer, or a wooden spoon and some elbow grease until the ingredients are creamy and slightly fluffy.
  3. Crack in the egg, pour in the vanilla, and combine well.
  4. Add the dry ingredients to the wet ingredients in two portions, mixing only until each portion is incorporated and the flour disappears. The dough will appear quite wet – this is completely normal. Cover the dough bowl with foil and refrigerate overnight for best results. If necessary, chill the dough for a minimum of 6 hours.
  5. Once the dough has chilled, preheat the oven to 170°C and prepare a cookie sheet with a silicone baking mat or baking paper.
  6. Using a cookie scoop or tablespoon, measure out and roll 2-inch sized balls of dough and place them evenly spaced on the cookie sheet. Using a fork dipped in flour, press the dough balls down to flatten them slightly and create the traditional peanut butter cookie pattern.
  7. Bake the cookies for 9-11 minutes; they should be golden brown on the bottom and just up the edges of each cookie. Allow the cookies to cool on the tray for 5 minutes, then move them to a wire rack to finish cooling.

NOTES

These cookies are best consumed the day of baking to take advantage of the crisped edges and soft centres. However, they will keep, sealed in an airtight container at room temperature, for up to 3 days.