Ingredients

• ½ cup Peanut Butter & Co. The Bee’s Knees Peanut Butter (128 g)
• ⅓ cup Light Flavored Extra Virgin Olive Oil (80 mL)
• ⅓ cup Sugar (67 g)
• ⅓ cup Honey (105 g)
• 1 Egg
• 1 tsp Vanilla Extract
• 2 cups Gluten Free 1-to-1 Baking Flour (296)
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• ¼ tsp Salt
• ¼ cup Sparkling Sugar

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine Peanut Butter & Co. The Bee’s Knees, olive oil, sugar and honey. Mix until combined. Next add the egg and vanilla to the peanut butter mixture. Mix until thoroughly combined and the sugar is dissolved. This will take 3–4 minutes.
3. In a separate bowl, blend flour, baking soda, baking powder and salt together with a fork to ensure there are no lumps. Add flour mixture to the wet mixture and mix just until combined.
4. Lay a large piece of plastic wrap on your counter and place the cookie dough on the plastic. Carefully shape the dough into a log 2–3 inches in diameter.
5. Place the dough in the refrigerator and allow to sit for 15 minutes or up to an hour. When chilled, it will still be slightly soft, but it will keep its shape. Place the wrapped dough on the counter.
6. Open the plastic wrap and evenly distribute the sugar over the dough. You can use the wrap to help get the sugar all over the sides of the dough. Slice the dough into 20 cookies (about ¼–½ inch thick). Place on prepared baking sheet and bake for 10 minutes, or until golden brown.
7. Remove cookies to a wire rack and allow to cool completely.