PEANUT BUTTER COOKIES

Ingredients

• 120 ml Unsalted, unsweetened peanut butter, smooth
• 1/2 tbsp Flaxseeds, ground
• 30 ml Coconut sugar, organic, Madhava
• 3/8 tsp Baking soda
• 1/4 tsp Vanilla extract

Method

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, add all ingredients. Whisk as long as you can. Switch to folding with a rubber spatula, until thoroughly mixed.
3. Using a spoon, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, press down on cookie to flatten.
4. Repeat in the opposite direction, creating crisscross marks. Cookie won’t spread much.
5. Bake for 10-14 minutes. Mine took 12 minutes.
6. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes—do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack to cool until completely cooled.
7. After cooling, cookies will be firm, but still fragile and melt-in-your-mouth.
8. Enjoy!