A delicious, gluten free recipe that uses flax “eggs” as a egg replacement. Satisfying and sweet – they will quickly become a favorite.
- 2 cups creamy peanut butter
- 1 cup packed light brown sugar* (see notes)
- 1 cup granulated sugar* (see notes)
- 2 flax eggs
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup gluten free oat flour or oatmeal ground to flour (easy in a dry blender)
- Start by preparing 2 flax eggs (each egg = 1 Tbs very finely ground flax meal and 3 Tbs water, mixed thoroughly and chilled in fridge for at least 30 minutes)
- Heat oven to 350°F
- Combine all ingredients
- Oil or line with parchment paper 2 cookie sheets
- Shape the dough into balls (~1 lg Tbs)
- Flatten slightly with crossed tines of a fork
- Bake 12-14 minutes
- Let cool slightly on cookie sheets
- Carefully remove to a cooling rack. They will be a bit fragile until cool.
- Flax “Eggs”
- Start by preparing 2 flax eggs (each egg = 1 Tbs very finely ground flax meal and 3 Tbs water, mixed thoroughly and chilled in fridge for at least 30 minutes). The time and cooling is important for proper consistency.
- These will work very nicely to convert many recipes that require eggs.
- * note on sugar: granulated sugar made from sugar cane is quite often processed with bone char which means that it is not strictly vegan. You can also use beet sugar which tastes the same, but has slightly different baking qualities – pay attention to the cookies as they bake the first time.