Ingredients

The following ingredients have 48 Servings
  • 1 tablespoon
  • ground flaxseed
  • 3 tablespoons water
  • 1 cup crunchy peanut butter
  • 1 cup vegan butter
  • ½ teaspoon
  • vanilla bean paste
  • ½ cup granulated sugar
  • ⅔ cup turbinado sugar, divided
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  •  

Instruction

  • 1.
  • Preheat oven to 375 degrees. In a small bowl, whisk together ground flaxseed and water.
  • 2.
  • In a large bowl, using a stand or handheld mixer on medium speed, cream together flaxseed mixture, peanut butter, vegan butter, vanilla bean paste, sugar, and ½ cup turbinado sugar.
  • 3.
  • In a medium bowl, mix together flour, baking soda, and salt. Add peanut butter mixture and continue mixing until fully incorporated (dough will be thick and crumbly).
  • 4.
  • Working in batches, form dough into 1-inch balls and roll each piece in the remaining ⅓ cup turbinado sugar. On a non-stick baking sheet, place balls 3 inches apart. Using fork tines, lightly press a criss-cross pattern into each ball of dough.
  • 5.
  • Bake cookies for 9 minutes. Remove from oven and allow to cool on baking sheet for 2 minutes, then place on a wire rack to finish cooling completely. Store in an airtight container.