Peanut Butter Flax Seed Cookies Recipes

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 dgrees.
• In a small bowl, combine the flour, baking soda, and salt.
• Whip the ground flax seeds and water until thick and creamy.
• In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
• Beat at medium speed with a hand dmixer until well blended.
• Add flax seed mixture and beat until just combined.
• Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
• Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
• Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
• Bake cookies for 10-12 minutes or until set and just beginning to brown. Do not overbake.
• Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.

PEANUT BUTTER NO-BAKE COOKIES WITH OATS AND FLAXSEEDS

Steps:

• Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
• Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
• Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
• Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.

VEGAN PEANUT BUTTER COOKIES

Steps:

• In a small bowl, whisk together the flaxseed meal and water. Let sit 10 minutes (this creates a flax "egg"). In a separate, medium bowl, whisk the brown sugar, granulated sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon until smoothly combined.
• Add the peanut butter, vanilla, and flax egg. Whisk again until the dough is smooth and the peanut butter has completely blended into the batter. As the batter thickens, switch to a rubber spatula or spoon as needed. Place the dough in the refrigerator to chill for 30 minutes.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Shape and roll the cookies: Place the sugar in a shallow bowl (a pie plate works well). Remove the dough from the refrigerator. Scoop the cookies by heaping 1 tablespoons of dough and roll into balls that are about 1 1/2 inches in diameter. Roll in the sugar, then place on the baking sheet, leaving 1 to 2 inches of space around each one. With the tines of a fork, make a crisscross indent on each, leaving the cookies fairly thick. (Return the remaining dough to the refrigerator between batches.)
• Bake until the cookies are barely golden at the edges but still just a little underdone in the center, about 8 minutes. Let the cookies rest on the baking sheet for 2 minutes, then gently transfer to a wire cooling rack to finish cooling. Repeat with the remaining dough.

NO BAKE ENERGY BALLS

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

LOW CARB PEANUT BUTTER FLAX COOKIE

Steps:

• Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
• Add egg and incorperate on medium speed into mixture approximately 1 minute.
• Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
• Add peanut butter and mix into dough for 1 minute.
• Drop cookies with 2 oz scoop.
• Press cookies with a fork.
• Bake at 365 f for 12 minutes or until slightly browned on top.

FLAX SEED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Lightly coat cookie sheet with cooking spray.
• In a small bowl stir together first four ingredients.
• In mixing bowl cream together vegetable oil, applesauce, peanut butter, flax seed, sugars, egg, and water until smooth.
• Add dry ingredients and mix until thick dough forms.
• Roll dough into 1 inch balls and place on cookie sheet 3 inches apart.
• Use a fork dipped in flour to flatten creating a criss cross pattern.
• Bake at 375 degrees F for 9 - 11 minutes.

NO-BAKE ENERGY BITES

Steps:

• Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.