Ingredients

The following ingredients have 8 Servings
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 cup smooth/creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour

Instruction

  • Preheat oven to 325F. Move the rack to the middle of the oven. Line a large baking sheet with a Silpat non-stick mat or parchment paper. 
  • Prep your flax egg and let it sit for about 10 minutes. 
  • Add the peanut butter, sugar, flour, and flax egg to a large mixing bowl. Using an electric hand mixer on low speed, mix until combined. 
  • Roll the batter into balls (mine were just shy of 1.5" each, makes about 16-18 cookies). Use a fork to press them down a bit (make a criss-cross pattern). Space them about an inch apart since they do spread a bit.
  • Bake the cookies for 18-20 minutes (I baked mine for 20). 
  • The cookies will likely seem too soft when you take them out of the oven, but that's ok. They will firm up as they cool. Carefully remove them from the baking sheet and let them cool on a cooling rack.
  • Store cookies in an airtight container as soon as they've cooled. Their final texture is slightly crumbly when you bite into it, but soft and chewy inside.