The cookies on the left side are made according to this recipe and the (darker) ones on the right were made using Natural Coconut (Blonde) Palm Sugar, it is unrefined, low on the glycemic index and has 16 vital amino acids…thus making it a much healthier choice! The taste? (According to Mark from Star 92.7) They were equal! Both were YUMMY!!
1 cup Peanut Butter
1 cup Sugar *
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling
Preheat the oven to 350 degrees and place your oven racks in the upper & lower third of the oven.
In a medium bowl, mix all ingredients except the salt until well combined. Drop 1 tablespoon of the mixture onto ungreased cookie sheet, about 1 inch apart. Flatten the mounds with the tines of a fork, crisscross style. Sprinkle the tops with Sea salt.
Bake until golden brown around the edges, about 10 minutes, switching the position of your cookie sheet halfway through baking. Transfer to racks to cool.
*An option substitute the white sugar with Natural Coconut Palm Sugar.