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!
Super Foods Cookies
These cookies are practically all fiber and healthy fats. Loaded with flax, chia and coconut, they pack a powerful punch nutritionally, yet they are delicious!
Super Foods Cookies
Makes about 30 cookies
Pre-heat oven to 375F. Line a baking sheet with parchment paper, and set it aside.
In a cup, measure 1 teaspoon chia seeds and 3 tablespoons hot water. Allow this to sit and gel for about 10 minutes. When it is ready, it will be very jelly-like. It won't be watery any more.
In a mixing bowl with an electric mixer, beat until light:
1/4 cup coconut oil, solid (chill if necessary)
1/4 cup chia jelly (see paragraph above)
Add and mix well:
1/2 cup coconut sugar
1/2 cup Stevia in the Raw (measurable stevia product) or 1/2 cup other natural sweetener
Add and beat until mixed:
1 egg
1 teaspoon vanilla extract (I make my own)
Add and mix until combined:
1/2 cup ground flax seed meal
1/2 cup ground coconut (I just grind up unsweetened coconut shreds with my food processor)
1/3 cup ground almonds (almond flour)
2 tablespoons potato flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
Add and mix until combined:
1 cup rolled oats
1/3 cup dried, unsweetened cranberries (or raisins, or chocolate chips or nuts...)
Scoop by tablespoonfuls onto the parchment lined baking sheet, leaving about 1 1/2" between each cookie. Flatten them lightly with fingers or palm. Bake them at 375F for about 12 minutes or until they are just becoming golden.
While they are baking, place some paper towels on a work surface. Remove the cookies from the baking sheet immediately when they are finished baking, and cool them on the paper towels. Store them covered in the refrigerator.
Enjoy!
