Cinnamon Crunch Peanut Butter Cookies

Soft and chewy on the inside with a crispy cinnamon pretzel coating, these peanut butter cookies bring serious crunch to every bite.

Ingredients:

• 56g butter or coconut oil, softened
• 94g Peanut Butter & Co. Cinnamon Swirl Peanut Butter
• 128g coconut sugar or granulated sweetener of choice
• 1 large egg
• 1 tsp vanilla extract
• 55g chickpea flour
• 2 (1.75 oz) bags CRISP POWER Cinnamon Crunch Protein Pretzels, crushed & divided
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
  
• Flaky sea salt, for finishing

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the softened butter, Cinnamon Swirl Peanut Butter, and coconut sugar until well combined.
3. Add the egg and vanilla extract and mix again until smooth.
4. Add the chickpea flour, 28g of the crushed Cinnamon Crunch Protein Pretzels, cinnamon, baking soda, and salt. Gently fold until a dough forms.
5. Scoop the dough into tablespoon-sized portions and roll into balls.
6. Roll each dough ball in the remaining crushed Cinnamon Crunch Protein Pretzels, gently pressing the crumbs into the dough to coat the outside.
7. Arrange the coated cookie dough balls on the prepared baking sheet, leaving space between each cookie.
8. Bake for 10-12 minutes, or until the edges are set and lightly golden.
9. Remove from the oven and immediately sprinkle with flaky sea salt.
10. Let the cookies cool on the baking sheet before serving.

Recipe adapted from Detoxinsta's delicious Peanut Butter Chickpea Cookies!