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chef shirley temple’s

Sea Salt Peanut Butter Cookies

Ingredients

• 450g Peanut Butter (1-16oz jar), salted but unsweetened

• 2 flax eggs (2 Tbsp ground flax mixed with 5 tbsp warm water), or use 2 real eggs

• 200g brown sugar

• 2 tsp vanilla extract

• Maldon sea salt 

Directions

1. Preheat oven to 350°F. 

2. Make flax eggs by combining ground flax with warm water. Whisk well and let sit for 5-10min until mixture is gooey. 

3. In a large bowl, mix peanut butter, flax eggs, vanilla and brown sugar until mixture is fully combined. Let chill in refrigerator about 30min, scoop with small ice cream scoop (the kind that has a release) and sprinkle with sea salt. Bake 12-14min @ 350°F

4. Bake time highly varies based on your peanut butter, the size of your ice cream scoop, as well as your oven. You may need more than 14min!