Peanut Butter Cookies

Simple and yummy and vegan! Flax seeds are a great substitute for chicken's eggs in baking, and add fiber and omega 3s! :)

• Ready In: 20 mins
• Yields: 24 cookies

Ingredients

• 1 3⁄4 cups unbleached all-purpose flour
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1  tablespoon ground flax seeds
• 3  tablespoons water
• 1 1⁄4 cups light brown sugar
• 3⁄4 cup  natural-style peanut butter
• 1⁄2 cup margarine, non-hydrongenated (I use Earth Balance)
• 3  tablespoons  almond milk, unsweetened
• 1  tablespoon vanilla extract
• 1⁄2 cup peanuts, chopped (optional)
• 1⁄2 cup chocolate chips (optional)

Directions

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