Dessert
Vegan
Ingredients:
1 TBS ground flaxseed 3 TBS water 1 1/2 cups all purpose flour, spooned & leveled 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp sea salt 1/2 cup coconut oil, soft but not melted 1/2 cup cane sugar 1/2 cup brown sugar 3/4 cup creamy peanut butter (the peanut butter needs to have a smooth, creamy consistency, not dry) 1 tsp vanilla extract
Instructions:
1. In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes. 2. In a medium bowl, combine the flour, baking soda, baking powder and salt. 3. In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter and vanilla. Stir in the flaxseed mixture and mix well. 4. Add the dry ingredients to the wet ingredients and stir until just combined. 5. Chill dough for at least 30 minutes. 6. Preheat the oven to 350 and line baking sheets with parchment paper. 7. Scoop dough using a 2-inch cookie scoop or a teaspoon and roll into balls with your hands. The dough will be on the dry side. If it's too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together. Place on the cookie sheet and flatten slightly with your fingers. Use a fork to make cross-hatch marks. 8. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.