Flourless Peanut Butter Cookies

These cookies are AMAZING! This is another of my favorite Oh She Glows recipes.  The girls love them and they are my husbands favorite.  They are super simple to make and a healthier alternative to traditional peanut butter cookies.  The original recipe is vegan so it calls for vegan chocolate chips, I use regular chocolate chips. I love that this recipe uses ground flaxseed as an egg substitute.  This is common in many vegan baking recipes, but you don't have to be vegan to appreciate it.  

Flaxseeds are an amazing nutrional additive to your diet. I like to sprinkle flax over granola or oatmeal and have added it to smoothies and muffin recipes.  This is another great way to use this superfood.  Flaxseed has been linked to many types of cancer prevention (specifically breast and prostate) as well as cardiovascular diseases.   Flax is also a great source of fiber and those healthy omega03's!

 I make these cookies once a week, enjoy! 

Here is what you need:

1 Tbs ground flax

3 Tbs water

1/2 c shredded, unsweetened coconut 

1/2 c rolled oats

1/2 c packed brown sugar

1 tsp baking powder

1/2 tsp salt

1/4 c chocolate chips

1/2 c smooth peanut butter (I love our local grocery stores own honey roasted grind)

1 tsp vanilla

2 Tbs maple syrup (I have been using Runamok' Maple cinnamon and vanilla infused for baking and it unreal!)

Here is what you do:

1. Preheat oven to 350 degrees.  Line a large cookie sheet with parchment paper.

2. In a medium bowl, whisk together the ground flaxseed and water, set aside.

3. In a large bowl, whisk together the coconut, oats, brown sugar, baking powder, salt and chocolate chips. 

4. Add the peanut butter, vanilla, and maple syrup to the flax mixture and stir to combine.  The mixture will be thick.

5. Add the wet ingredients to the dry and stir.  I like to use my hands to mix the batter.  The dough will be sticky.

6. Using slightly wet hands roll the dough into 12 balls, about the size of golf balls.  If any chocolate chips fall out you can just lightly push them back in.  Once you have the balls on your cookie sheet, press each ball down to flatten slightly.  

7. Bake for 12-14 minutes or until the bottoms are slightly browned.  Let cool about 10 minutes.