Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper; set the sheet aside.
• In a large bowl, beat 1 cup no-stir natural peanut butter and 1 1/4 cup coconut sugar (packed) with an electric hand mixer until smooth and combined, about 1–2 minutes.
• Add 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract to the bowl and beat until fully incorporated, scraping the sides of the bowl as needed.
• Add 3/4 cup almond flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Stir with a spatula until the dough is uniform and no streaks of flour remain.
• Use a 1-tablespoon measuring spoon or small scoop to portion the dough into 1-tablespoon balls; roll between your palms if needed.
• Place the balls on the prepared baking sheet about 2 inches apart. Press each ball to about 1/2 inch thick using lightly damp hands (or the bottom of a glass), shaping them into cookies.
• Bake for 13–15 minutes, until the cookies feel set at the edges but still slightly soft in the center.
• Remove the baking sheet from the oven and let the cookies cool completely on the pan before transferring or serving.