Vegan Peanut Butter Flax Cookies

Delicious and healthy, this vegan twist on the classic peanut butter cookie has way less sugar and lots of beneficial seeds for extra nutrition. They are a great healthy snack for any time of the day.

INGREDIENTS:

DRY:

1 cup all purpose flour

1/2 cup rolled oats (quick oats are fine)

1/4 cup ground flaxseed

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

optional: 1 tbsp pea protein powder (or other unflavoured vegan protein powder)

WET:

2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

1/2 cup smooth peanut butter (you can use chunky if you want)

1/4 cup plant milk (almond, soy, coconut, oat, etc.)

1/3 cup vegan butter, melted

1/2 cup coconut sugar (or cane sugar)

2 tbsp maple syrup (or agave syrup)

1 tsp vanilla

optional: 1/2 cup chocolate chips, hemp seeds for topping

METHOD:

1 - Make the flax eggs using a small whisk to combine, let sit 5-10 minutes until thickened. Heat oven to 350°F and line a baking sheet with parchment paper.

2 - Add all dry ingredients to a medium bowl and stir to combine, set aside.

3 - Cream together wet ingredients, including the flax eggs in a large bowl.

4 - Slowly add the dry mixture to the wet mixture and stir until well combined.

5 - Spoon the mixture onto the parchment creating 1-2 inch sized balls, and flatten them down a bit with a fork, leaving some space between each cookie. Top with hemp seeds if desired. 

6 - Bake for 8 - 9 minutes for softer cookies, and 10 - 11 minutes for more crisp cookies.

Makes: 12 - 16 cookies

Prep time: 10 - 15 minutes

Cook time: 8 - 11 minutes

Store: Air-tight container, or wrapped to seal

Lasts: Up to 1 week