Ingredients:
- 1 1/2 cup all purpose flour or gluten free flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup White Granulated Sugar + 1/4 cup for rolling ( set aside)
- 3/4 cup packed brown sugar
- 1 TBS of flaxseed + 3 tbs of water ( flax egg)
- 1/2 cup of smart balance original dairy free butter ( or other vegan butter of choice)
- 3/4 C Smooth or crunchy peanut butter
- 1 TBS vanilla
- 1 TBS Almond Milk* (if necessary)
Directions:
- Preheat the oven to 375°F
- Prepare flax egg by combining 1tbs of flax seed + 3 tBS of water, set aside for 3-4 minutes.
- Add the sugar, butter, to a mixer and beat them together until creamy.
- Add the flax egg, peanut butter and vanilla extract and continue mixing.
- In a separate bowl, add the all purpose flour, baking soda, baking powder and salt and mix together.
- Add the dry ingredients to the wet and mix until combined. Do not over mix.
- If the dough is too thick and crumbly, add 1TBS of almond milk and mix together.
- Roll the dough into balls, and then roll the balls in sugar and place them evenly onto a parchment lined cookie sheet.
- Flatten slightly with a fork in a crisscross pattern.
- Bake for 10 minutes until golden on top. If you want them a little crispier we recommend leaving them in the oven a little longer ( 12-13 minutes).
Tips/Tricks: We use smart balance original butter when making these cookies as they provide the best taste ( in our opinion). Feel free to use any dairy free butter you prefer. We love dunking our cookies in a glass of unsweetened almond milk for a delicious afternoon snack or after dinner treat. These store great for about a week and a half. This recipe makes roughly 24 cookies.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
Recipe added: 2/3/2021
