as long as you have ground flax on hand
sometimes a small batch of comfort is in order. For this, I am here for you. Ten little cookies- enough for a day so there can be new cookies tomorrow .
this recipe is based on this one from king arthur flour, I’ve made the batch much smaller so that it’s perfect for two people who plan to bake something else soon.
some notes on substitutions
I used all natural organic crunchy peanut butter because that is what we have on hand- if you prefer a processed peanut butter like jiff or skippy that’s fine too, in fact your cookies might even hold together better than mine.
speaking of holding together- if you east these warm they will crumble and break so try and hold out until they are completely cool
the original recipe calls for one large egg but I’ve thirded (is that a word?) the recipe and so used a flax egg instead-you can triple the recipe and use a large egg if you’ve got no ground flax or use a third of an egg if you prefer.
I used dark chocolate chips – mini chips or even chopped chocolate would also work.
yes, I mixed it in the measuring cup- we just moved and no longer have a dishwasher (I don’t count) and so suddenly the amount of bowls I use matters more.
a quick and easy cookie that just happens to be vegan and gluten free
- about 1/3 cup peanut butter of choice 100 grams
- 1/4 cup brown sugar light or dark (55 grams)
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground flax meal
- 2 1/2 teaspoons water
- 1/4 teaspoon baking soda
- 1/4 cup dark chocolate chips
- a pinch of finishing salt If you don’t have this add a pinch or regular salt to the cookie dough when mixing
- preheat oven to 350F and line a baking sheet with parchment paper
- mix together the flax meal and water to make the flax ‘egg’ let rest for at least five minutes
- in a medium bowl combine the peanut butter, brown sugar and vanilla and stir until throughly combined
- add the baking soda (and salt if not using finishing salt) to the flax egg and add that mixture to the peanut butter, stir to throughly combine and then add the chocolate chips
- using a teaspoon or scoop and your recently washed hands form the dough into ten balls about 1 1/2 inches in diameter- this should be a heaping teaspoon or so- smaller is better since they are so delicate but really the size is up to you
- place the cookie balls on the prepared baking sheet and again using those clean hands flatten the balls into rounds and top each with a flake or two of finishing salt
- bake for 8-10 minutes. you don’t want them to begin browning but the tops should be just slightly craggy
- remove from oven and allow to cool completely in the pan