What you’re looking at here my friends is breakfast, lunch and dinner. Some people call them flour-less peanut butter cookies. That are vegan and if you play your cards right, free of refined sugar. I consider them a healthy substitute for a balanced meal (kidding! kind of…). A friend passed along a recipe recently for a less healthy version of these and I couldn’t wait to modify it make it friendlier to my preferences. I hoped desperately that I could switch things around and the cookies would still be as great- and, well, THEY ARE AMAZING! And they only take a minute to whip up. You’re going to love them, I promise. Make them soon!!!! xx- Sarah
- 1 cup freshly ground peanut butter
- 1 tablespoon ground flax
- 2/3 cup coconut sugar
- 1/2 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegan chocolate chips
- Preheat oven to 350 degrees
- Prepare flax egg by combining 1 tablespoon of ground flax with 3 tablespoons warm water. Let sit for at least 5 minutes to set.
- In a large mixing bowl combine peanut butter, flax egg, coconut sugar, vanilla, baking soda, salt, and chocolate chips. Mix well.
- Roll cookie dough into 1 1/2 inch balls and place on a silpat lined cookie sheet, 2 inches apart. Lightly press cookie dough to flatten.
- Bake cookies for 10-12 minutes. Remove from oven, transfer to a wire rack and let cool for at least 7-10 minutes before enjoying!