1 c peanut butter
1 c sugar
1 tsp vanilla
1 tbsp milled flax seed
1/4 c water
chocolate chips
Preheat oven to 350. Mix all ingredients in a bowl and roll into balls, about the size of a teaspoon. Cris-cross with a fork and bake for 8-10 minutes. Yield: abt 1 dozen cookies. (Cookies are a bit crumbly).
I use either Skippy all-natural peanut butter or Arrowhead Mills Organic Crunchy Valencia Peanut Butter because they don't have any soybean oil in them. If you can have egg, then substitute one egg for the water and flax seed. I use dairy-free chocolate chips in mine as well. I've had some people tell me these are the best peanut butter cookies they have ever had, but I disagree. They aren't the best, but they are pretty good. And it's one way to get some protein and fat into my little toddler's body!
No comments:
Post a Comment