I’m gonna be honest. I don’t really like my food to have a ton of ingredients in it, especially when I’m baking. I LOVE when whatever I am putting together is quick and easy yet extremely tasty. Call it lazy or just that most days I’m trying to fit in a million things into my ever shortening days.
These guys though, they are quick and easy and so stinkin’ good! I adapted my recipe from my friend Mari’s over at The Unexpected Harvest. She brought them in for people to try one morning and I couldn’t enjoy one because it had eggs. Well, the other day I was having a pretty strong craving for peanut butter cookies and remembered that she had made some a while back that only had a few ingredients in them and as they say, the rest is history!
These cookies are full of everything you’d want from a chocolate chip peanut butter cookie. Tons of peanut butter taste, a hint of chocolate in every bit and best of all, without the flour taste I’m not a big fan of in cookies. I also used turbinado sugar instead of regular sugar and combined with the crunchy peanut butter I used, there was lots of little crunches all through every bit.
Here is what you need and how to make them:
These can be made with or without egg.
1 flax egg (1 tbsp ground flax seed with 3 tbsp water) OR 1 egg
1/2 cup turbinado sugar or regular sugar
1 tsp baking soda
1 cup organic, unsweetened natural crunchy or smooth peanut butter
1/2 tsp vanilla extract
1/2 cup vegan or regular chocolate chips
Sprinkle of sea salt on top
Preheat oven to 35o degrees. In a medium bowl, combine flax egg or egg, sugar, baking soda, and vanilla extract until mixed well. Add peanut butter and chocolate chips until well mixed together.
Roll into balls and gently flatten with a fork if you want the traditional ‘peanut butter cookie’ lines. Add a sprinkle of sea salt to the top and bake for 10 minutes.