Peanut butter cacao nib coconut flour cookies

Ingredients:

129g creamy peanut butter
6 tbs coconut sugar
2 tbs coconut flour
1 egg beaten
1 tbs coconut oil
1 tbs honey or maple syrup
½ tsp vanilla extract
½ tsp baking soda
¼ tsp sea salt
57.5g cacao nibs + 3 tbs for topping

In a large mixing bowl combines all ingredients except for cacao nibs. Mix until a smooth batter forms. Fold in ½ cup cacao nibs. Cover bowl and place in the freezer for 30 minutes. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. Using a tablespoon scoop out 12 rounded tablespoon portions of dough. Roll into balls and place on your parchment lined cookie sheet. Sprinkle with your 3 tbs cacao nibs. Bake for 12-15 minutes or until bottoms and edges are just turning golden. Remove from the oven and let cool completely before serving.