Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

This is a re-work of my mom's old peanut butter cookie recipe that I've made my whole life.  I took out the white flour and "shortening" and used real butter and all "real" ingredients.  I hope you enjoy them!


Peanut Butter Cookies with Flax and Chia
Makes about 10 large cookies

Pre-heat the oven to 375F.  Line baking sheets with parchment paper, and set them aside.

In a mixing bowl with an electric mixer, beat on medium-low speed, scraping the bowl frequently, until light:

1/2 cup peanut butter (I use Krema brand)
1/2 cup butter (I use Kerrygold brand)

Add and continue beating:

1/2 cup coconut sugar
1/3 cup xylitol

Add and continue beating until the mixture is light and fluffy, about 2 minutes:

2 eggs

Add a bit at a time while continuing to mix until fully incorporated:

1/2 cup almond flour (ground almonds)
1/4 cup ground coconut (shredded would work, but would change the texture)
1/4 cup ground flax seed meal
1/4 cup chia seeds

Using a scoop or 1/4 cup measure, scoop the cookies onto the prepared baking sheet, leaving about 2" between each cookie.  I was able to get 5 cookies onto my large cookie sheet.  They will spread a lot.   Gently press the tops with a fork.  Bake them for 13 to 15 minutes at 375F.  Remove the cookies from the oven when they are just under-done.  Leave them on the baking sheet for about 5 minutes, so they will continue baking.  Transfer them to a surface prepared with paper towels covered with waxed paper to cool.  Store covered in the refrigerator for best results.  

Enjoy!