The Easiest Cookies You’ll Ever Make

This is my go-to cookie recipe because they’re easy, healthy and delicious (and versatile)!

Ingredients:

• 1 cup peanut butter (any nut butter will work, but no-stir works best)

• 3/4 cup granulated sweetener. I used Lakanto, but you can use coconut sugar, real cane sugar, etc. Lakanto says it’s a 1:1 sugar replacement, but it tastes sweeter to me so you can get away with 1/2 cup if you use Lakanto.

• 1 egg

• 1 tsp vanilla extract

• Pinch of salt (only if nut butter is unsalted)

• 1 tbsp tapioca flour (optional, but it helps with texture if batter is a little runny)

• Optional mix-ins: shredded coconut, chocolate chips, chopped dates, etc.

Directions:

1. Mix all ingredients except mix-ins until you have formed a cookie dough texture

2. Fold in mix-ins if using

3. Roll dough into approximately 1 inch balls (usually makes about 12 cookies)

4. Take a fork and make a cross pattern on cookie flattening into final cookie shape

5. Bake in a pre-heated oven at 350 degrees for 8-12 minutes. I find it usually takes about 11 minutes for me. You don’t want to overbake so watch closely and take out when barely golden brown on the edges. Bake shorter for softer cookies and longer for crispier ones.

Variations:

• Use cashew butter if you want a standard chocolate chip cookie flavor

• Use sunflower seed butter for a nut-free cookie (your cookies will turn green but this is normal)

• I like using crunchy PB, Lily’s chocolate chips, and finely shredded coconut for a loaded cookie