Peanut Butter Compost Cookies

Preparation 10 mins Cook Time 20 mins
Serves 12     adjust servings

If you don't have all the ingredients for this recipe, I also love to make these 5 Ingredient Flourless Almond Butter Cookies.


  • 1/2 cup natural peanut butter
  • 1/3 cup + 1 tablespoon firmly packed dark brown sugar (do not skip on the amount! this is already a low amount of sugar, and i've tried with less and they don't taste right. note: light brown sugar works, but cookies won't be as brown.)
  • 1 large egg, room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1 tablespoon tapioca starch (or cornstarch, oat flour, or regular all-purpose flour)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon table salt + extra flaky salt for sprinkling on top
  • 1/2 cup chocolate chips
  • 1/4 cup unsweetened coconut
  • 3 tablespoons finely chopped pecans
  • 1/4 cup finely crushed Corn or Rice Chex (or similar cereal)
  • 2 tablespoons cacao nibs (if you don't have these, add 2 more tablespoons of chopped nuts)


  1. Preheat oven to 350 degrees. Add peanut butter, brown sugar, and egg to a large glass mixing bowl and mix for 1½ minutes on medium speed (I use a hand mixer). Add vanilla extract, starch/flour, baking soda and salt, mix on low for 30 seconds. Stir in remaining ingredients.
  2. Using hands or a cookie scoop, make heaping 1-inch dough balls and place on parchment paper. Press down lightly and bake for 5 minutes, then open oven and lightly press cookies down with the back of a spoon. Bake for another 4-5 minutes, until edges are lightly browned. Remove and let cool on baking sheet for 4-5 minutes, then set on cooling rack.
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