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!
