Wanted a quick, easy, crowd pleaser… peanuts are a fav, but you can sub with any other nut butter if your loved one needs to avoid peanuts as they are a high-allergen food. If you can enjoy peanut butter, then this is a soft, chewy, cheer-you-up cookie…
- INGREDIENTS: (not finalized yet by Jane… still testing)
- 1/4 (no more than 1/3) cup smooth organic only roasted peanut butter
- 6 Tablespoons non-dairy mylk of choice (use for flax eggs)
- 2 flax eggs (using mylk) –make sure not too watery.
- 1/4 cup ground golden flax seeds
- 4 Tablespoons granulated monkfruit sweetener; 5 Tablespoons if you want a sweetness that’s evident.
- 1 teaspoon vanilla extract
- 1 tablespoon MCT powder
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- optional: red salt or large salt flakes for topping along with a dash of cinnamon… or a peanut or sachi inchi seed with fine dusting of salt.
- note—this makes 6-8 large spoon rounded drops… so best to double up on ingredients… and make more to share!
- on aside–I found that adding a vegan protein powder scoop makes the cookie less dense and puffy somehow… let me know what it does for you!
WHAT TO DO:
- Prep your silicone cookie sheet with little coconut oil or line your baking pan with parchment paper. Turn on oven to 350 degrees F.
- In large bowl, mix together all the wet ingredients: nut butter, flax eggs, mylk, sweetener, and vanilla extract.
- In other bowl, whisk together MCT powder, cinnamon, flax grounds, salt, baking powder… then add and incorporate into larger bowl of wet ingredients. Add 1 Tablespoon of water if too thick to mix.
- Once dough is well mixed, it will seem a bit wet, but should hold together well enough for you to drop the slightly gooey dough onto the baking sheet.
- Use two spoons or a scooper to make each a uniform size, if you care to! Try to make them a circular as possible, because these guys may spread.
- Sprinkle each with your choice of salt topping and cinnamon or a simple half peanut with cinnamon or a sachi ichi seed.
- Bake for 28-30 minutes depending on your oven–so a nice golden browning happens. The inside is moist so the outside needs to be well done 🙂
- Remove from oven and let cool.
Easy to eat…soft like pillows, yet a bit chewy… it makes me feel like a kid again. I would totally put two cookies to sandwich berries! Or banana slices if this were not supposed to a keto-friendly treat!!!