Ingredients

The following ingredients have 24 Servings
  • 1 cup peanut butter (creamy but you can use crunchy)
  • 2 cups whole wheat pastry flour
  • 1 cup maple syrup
  • 1 egg replacer (chia meal/flour, flax meal or mixed according to directions on your box)
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup walnuts (chopped, to mix with one third of the batter, optional)

Instruction

  • Preheat the oven to 350° F.
  • Put a silpat pad (silicone pad) on a cookie sheet or parchment paper.
  • Mix the egg replacer and water together and set aside.
  • In a large bowl add the flour, baking soda and salt. Mix together.
  • Mix the peanut butter and syrup until well blended.
  • Stir in the egg replacer mixture and vanilla.
  • Stir the peanut butter mixture into the flour mixture. Blend well.
  • Roll into about 48 balls and then place some on a cookie sheet about 2" apart.
  • Flatten each ball slightly with the back of a fork to give the traditional peanut butter cookie cross hatch design.
  • You will need to dip the fork in water every once in a while to keep it from sticking.
  • Bake 10 to 12 minutes.
  • On your last 1/3 of the dough you could mix in the walnuts before rolling if you want some with nuts.