a quick and easy cookie that just happens to be vegan and gluten free
Course Dessert, Gluten free
Cuisine Baking
Prep Time 7minutes
Cook Time 10minutes
Servings 10little cookies
Equipment
parchment paper
Ingredients
about 1/3 cup peanut butter of choice100 grams
1/4cupbrown sugarlight or dark (55 grams)
1/2teaspoonvanilla extract
1teaspoonground flax meal
2 1/2teaspoonswater
1/4teaspoonbaking soda
1/4cupdark chocolate chips
a pinch of finishing saltIf you don’t have this add a pinch or regular salt to the cookie dough when mixing
Instructions
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