Peanut butter – ideally, use 100% natural peanut butter with no added sugar or preservatives. Crunchy or smooth versions both work great for this recipe. You can easily swap it for any other nut or seed butters that you have on hand – almond, cashew or seed butters are all delicious substitutes.
Egg – use one egg per 160g peanut butter to bind the mixture together into a cookie dough consistency.
Honey – for a natural, unrefined sweetener, honey works really well. It’s also sticky enough to help give the mixture some added squidginess (a very technical baking term)
Salt – if using unsalted peanut butter, add a few pinches of salt to bring out the flavour. Otherwise, omit this ingredient to avoid making the cookies too salty
Mixed spice or cinnamon – an absolutely key ingredient in my opinion, but can be omitted for a plainer cookie. Feel free to mix up different ratios of cinnamon, mixed spice and nutmeg
Vanilla – again, an optional extra, but adds an extra something to the final taste