A quick foolproof peanut butter cookies that will definitely become your family’s favourite.

This recipe will make 25 cookies, 5 cm (2 inches) in diameter.

60 g (1/4 metric cup) of room temperature coconut butter
90 g (1/3 metric cup) of natural crunchy peanut butter*
45 g (3 tbsp, packed) of brown sugar
125 g (1 metric cup) of all purpose flour or plain flour
1 small beaten egg or 1/2 of large beaten egg
1/8 tsp of fine sea salt
1/8 tsp of baking soda
1/2 tsp of lemon juice

In a mixing bowl, combine all the ingredients and form a soft dough**.
Place the dough on the working surface, between two plastic film wraps.
Roll the dough until 1 cm (1/2 inch) thick.
Use a round cookie cutter or a shot glass to shape the cookies to 4 cm (1 1/2 inches) in diameter.
Slightly press with a fork to create the fork pattern a.k.a the hashtag pattern.
Transfer the cookies to a baking sheet, refrigerate for 15-30 minutes.
Preheat the oven to 190C (375F).
Bake the cookies for 10-12 minutes or until lightly golden.
Freshly baked cookies have a soft texture and will solidify once they are cold.
Let them cool down completely before serving.

*This recipe requires crunchy peanut butter, but it could be replaced by the smooth one.
**This cookie dough could be made ahead of time and kept in the fridge (up to 3 days) or freezer (up to 7 days) before baking.

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November 14, 2017