When I went gluten-free it was difficult to find great desserts. Then when I went vegan and gluten-free I felt it was nearly impossible. I started looking around at different recipes and found some that were easy to modify. I have always loved peanut butter cookies, so when I created this recipe and tried it for the first time I was in heaven. These cookies have a crisp and chewy outside and a soft flavorful inside.
I make these cookies throughout the year because there is never a bad season for peanut butter cookies. I especially love to make them during the holidays because they are a crowd-pleaser and very easy to make.
This recipe makes 16-20 cookies depending on how big you make the cookie dough balls. The ingredients needed are creamy peanut butter, baking soda, brown sugar, granulated sugar, salt, and vanilla extract. Flaxseed is optional for creating a flaxseed egg but it is not necessary.
To make this recipe all you need to do is whisk/mix together all the ingredients into one bowl until they are completely mixed together. Then you roll the cookie dough into balls about an inch in diameter. Place the balls onto a plate and put them in the fridge for three hours to cool.
Once the three hours have passed pull the cookie dough balls out of the fridge and place them on a parchment paper lined baking sheet/tray. Preheat the oven to 350ºF. Bake the cookies in the oven for 8 minutes then let the cookies cool on the baking sheet. The cookies may seem gooey or not quite done but they will set and while cooling on the baking sheet after pulling them out of the oven.
I like to add chocolate to the top of them. I use the Enjoy Life mini chips which you can find at any Walmart and most other grocery stores or online. I sprinkle them on top and place the cookies back in the oven for a minute so that the chocolate chips can melt on top. Then I let them cool on the baking sheet.
- 1 cup creamy peanut butter
- 1 flaxseed egg (click here for recipe)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soada
- 2 teaspoons vinilla extract
- Enjoy Life mini chips (enough to cover tops of cookies)