1 egg plus 1 yolk

1/2 cup smooth peanut butter

2 Tbsp coconut oil softened

1/4 cup honey

1/4 cup coconut sugar

1 tsp pure vanilla extract

2/3 cup coconut flour

1 tsp baking soda

pinch sea salt

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp allspice


Preheat your oven to 180 C and line a large baking sheet with baking paper.

In a large bowl, use an electric mixer to combine the egg, egg yolk, peanut butter and coconut oil until smooth. Add the honey, coconut sugar, and vanilla and continue to mix until smooth.

In a separate bowl, combine the coconut flour, baking soda, salt and spices. Add the dry mixture to the wet ingredients until fully combined – the dough will be sticky. Chill dough in the freezer for 5-10 minutes until it thickens and can be easily scooped.

Use a rounded spoon scoop the dough in heaping tbsps onto the parchment paper, then gently flatten.

Bake in the preheated oven for 8-10 minutes until tops crack, don’t over bake – cookies will become firmer and chewier as they cool. Cool completely on wire racks and enjoy!