Anders Bandt
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup coconut oil, softened
- 1/2 cup granulated sugar plus more for coating
- 1/3 cup brown sugar, firmly packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 3/4 cup peanut butter-creamy or crunchy as you prefer
Instructions
- In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
- In a large bowl or stand mixer place coconut oil, peanut butter and sugars on medium speed.
- Add the vanilla extract and egg. Beat on medium speed until blended.
- Add the dry ingredients all at once. Beat on low speed until the flour is mixed in.
- Make the dough into a single large ball and cover in saran wrap.
- Refrigerate for 30 minutes.
- Remove the cookie dough from the fridge and preheat the oven to 350°.
- Line two baking sheets with parchment paper, silpats (or oil them) and set aside.
- Place about 1/2 cup granulated sugar in a small bowl for coating the cookie dough balls.
- Using an ice cream scoop, (if you have one, or a tablespoon if you don't) scoop out the dough.
- Place the dough between the palms of your hands. Now, roll the dough into a ball and coat in sugar.
- Place on the prepared baking sheet. Repeat until your cookie sheet has twelve dough balls two inches apart. Repeat with the second baking tray. Use a fork to make the traditional cross pattern on the cookies.
- Bake for 10-12 minutes until just slightly brown. Remove from the oven and leave on the baking sheet for 5 minutes to set.