Ingredients

The following ingredients have 15 Servings
  • 1 tablespoon flaxseed meal + 3 tablespoons water
  • ½ cup creamy natural drippy peanut butter (only peanuts + salt as ingredients)
  • Optional: ½ teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 1/3 cup packed fine blanched almond flour (pack it like you would with brown sugar)
  • 1/2 teaspoon baking soda

Instruction

  • In a medium bowl, mix together flaxseed meal and water. Place in the fridge for 10 minutes to allow for the mixture to gel up.
  • After 10 minutes, add peanut butter, pure maple syrup, almond flour, and baking soda to the bowl and mix until well combined. The dough should appear to be soft and somewhat wet. Refrigerate dough for 15-20 minutes while oven heats up.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • After 10-15 minutes, roll dough into heaping tablespoon sized balls (yes the dough will still be slightly soft) and place on cookie sheet. Gently flatten the tops of the cookies with the palm of your hand. If you like thicker, puffy cookies, do not flatten. Bake cookies for 10-12 minutes. Allow cookies to sit on baking sheet for 10 minutes before transferring to a wire rack to finish cooling. Makes 15-18 cookies.
  • Options for the cookies:
  • Vegan Peanut Butter Chocolate Chip Cookies: Add 1/3 cup chocolate chips to the batter. You can use vegan/dairy free chocolate chips if you’d like. I love sprinkling them with sea salt after!
  • To make PB&J thumbprints: make sure you slightly flatten the tops of the cookies before baking. Once they come out of the oven, take a ½ teaspoon or your thumb and gently press a thumbprint into the center of each cookie dough ball. Fill the center of each cookie with about ½ teaspoon of raspberry or strawberry jam.
  • To make peanut butter blossoms: make sure you slightly flatten the tops of the cookies before baking. Once they come out of the oven, take a ½ teaspoon or your thumb and gently press a thumbprint into the center of each cookie dough ball. Next, melt 2 ounces of dark chocolate or about ⅓ cup chocolate chips in a microwave safe bowl in 30 second increments. Add about ½ teaspoon melted chocolate to the thumbprint of each cookie and place back on wire rack. The chocolate will eventually harden, or you can stick them on a plate/cookie sheet and place in the fridge for 5 minutes to harden the chocolate.
  • To make salted chocolate pretzel cookies: once cookies come out of the oven, place 1 gluten free pretzel in the middle of the cookie and gently press down. Next melt ¼ cup chocolate chips in a microwave safe bowl in 30 second increments, stirring in between until smooth. Drizzle the tops of the cookies with chocolate and sprinkle with a little sea salt.