Peanut Butter Cookies

Classic peanut butter cookies with the typical fork pattern – soft in the middle, sweetened with date syrup.

Prep: 15 min · Chill: 15 min · Bake: 10–12 min · Makes: approx. 20 cookies

Ingredients

• 250 g (1 cup) NUTEGO Peanut Butter "Classic" Creamy
• 250 g (¾ cup) NUTEGO Date Syrup 100%
• 100 g (2 large) eggs
• 24 g (3 tbsp) coconut flour
• 5 g (1 tsp) baking soda
• 4 g (1¼ tsp) cream of tartar
• 1.5 g (¼ tsp) sea salt

Method

1. Whisk peanut butter, date syrup and eggs until smooth.
2. Add coconut flour, baking soda, cream of tartar and salt and mix well. Chill the dough for 15 minutes.
3. Preheat the oven to 175 °C (fan 160 °C) and line two trays with baking paper.
4. Place heaped teaspoons of dough on the trays and press a criss-cross pattern into each with a fork.
5. Bake for 10–12 minutes until the edges are golden. Leave to cool on the tray.