This is my first post on an easy peanut butter cookie recipe. The cookie has a great taste, texture , and it has a low glycemic index because of the coconut palm sugar. This is an important ingredient to this recipe because coconut palm sugar does not raise your blood sugar which would be important to diabetics and those that are looking to control blood sugar. If you choose to use this type of sugar buy pure certified organic coconut palm sugar and this will prevent buying a product with blended fillers like white cane sugar.
1 large egg or for are Vegan friends *see below*
3/4 cup coconut palm sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/3 cup dark chocolate chips at least 65% cacao (optional)
*3 tablespoons of water with 1 tablespoon ground flax seed and allow to sit for 5 minutes*
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
With a hand mixer, beat together egg or flax seed mixture, sugar, baking soda, cinnamon, and vanilla. Beat in peanut butter.
Drop dough by teaspoonful onto baking sheet, pressing lightly with the back of a fork. If you are using the chocolate chips, press 3 chocolate chips onto each cookie. Bake for 10 minutes. Take out of oven and cool for 5 minutes. Transfer to wire rack to finish cooling. Enjoy!!