They are a soft, dense cookie, and I believe if I had added more flax, they might have been too crumbly. On the last 1/2 batch (they made 17 small to medium cookies total), I chopped some dark chocolate and stirred it into the dough to see how they would turn out with chocolate chips added. They were good, too, but I prefer the plain peanut butter version best. Who knew you could make cookies without any flour OR eggs??? They are quite soft when they come out of the oven, but firm up nicely when completely cooled. Since there is nothing raw in the dough, you can taste the dough to adjust the sweetness without worrying about it. These cookies were quick and easy to make and pretty darn good considering how few ingredients they required. I snapped a few photos below for you to see, as well as the simple recipe. Enjoy!
|Ready to pop in the oven...|
|Last peek before going into the oven...|
|Fresh out of the oven (I added chocolate chips to a few to try both versions)|
|Here's one with chocolate chips...|
|Looks pretty good...|
|Here are both versions of peanut butter cookies...|
|Plain peanut butter...|
|And...peanut butter with chocolate chips|
1 tablespoon ground golden flax
3 tablespoons water
1/2 cup Swerve, confectioners (or xylitol , erythritol, etc. equivalent to 1/2 cup sugar sweetness)
1 cup peanut butter, smooth or crunchy (I used Smucker's Organic, smooth)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon (I used Ceylon cinnamon which is a bit milder than regular)
1/4 cup chopped 70% or 85% chocolate bar, optional (I used Green & Black's)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, mix together the flax and water and set aside while you measure the other ingredients. Stir Swerve (or sweetener of choice) into the flax and water mixture; add peanut butter, vanilla, cinnamon and optional chocolate chips. Mix together well until a stiff dough forms. Use a small retractable cookie scoop or tablespoon to make about 18 dough balls and space approximately 2 inches apart on baking sheet (I got 17 cookies with my batch of dough). Use a fork and gently press the tines in opposite directions to make a crisscross pattern on top of cookies while flattening them a bit. Bake at 350 degrees for 10 to 12 minutes. Let cool on baking sheet about 10 minutes and gently transfer to a cooling rack to cool completely. Cookies are very soft when hot.
*Note: I used the confectioners style version of Swerve to prevent any possible graininess in the cookies that occasionally happens with granular erythritol based sweeteners.