INGREDIENTS
1 cup
smooth no-stir peanut butter (or almond butter)
6 tbsp
packed light brown sugar (can substitute with an equal amount, by weight, of coconut palm sugar—for best results, grind the coconut sugar to a finer consistency first)
1
egg (50 g, weighed out of shell) at room temperature
1 tsp
baking soda
1/4 tsp
kosher salt
1/4 cup
unsweetened cocoa powder (Dutch-processed or natural)
2 oz
semi-sweet chocolate chips (dairy free chips, if you like)