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1
In a large mixing bowl, whisk coconut oil, coconut sugar, egg, peanut butter, and vanilla extract until smooth.
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2
Add half the flour, baking soda, and sea salt and stir until incorporated. Add remaining flour and stir again until no clumps of flour remain (don't overmix!). Cover and refrigerate 45-60 minutes.
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3
Preheat oven to 350u00b0F and line a baking sheet with parchment paper. Set aside.
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4
Use a medium-size cookie scooper to portion out the dough onto the sheet. If you don't have a cookie scooper, use your hands to roll the dough into golfball-size portions. Leave about 1 1/2 to 2 inches of space between each portion of dough.
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5
Bake for 10-12 minutes, or until lightly golden around the edges. They will be softer than most other cookies in the center, but that's okay. Remove from them oven and let them cool on the baking sheet for 10 minutes.
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6
Transfer to a cooling rack and gently press 1 chocolate candy into the center of each cookie. If the chocolate seems to be melting, place them in the fridge for 10 or so minutes.
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7
Store in an airtight container for up to two weeks. Enjoy!
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8
Note: If you'd like to make these gluten-free, I suggest using the 1:1 GF Baking Flour from Bob's Red Mill. I used it to test a gluten-free version and it worked very well!
