Ingredients
1 cup of Peanut Butter
(If using fresh ground, increase sugar to 1 cup, add a pinch salt)
2/3 cup Sugar
1 Tbs Vanilla
1 Tbs Ground Chia Seeds
3 Tbs Water
(Optional add-ins. I like dark chocolate chips. I only put them on top while cookies are cooling)
Directions
Grind whole chia seeds in coffee grinder, table blender, or some type of grindy thingy until it is like a coarse powder. Add 1 Tbs of ground chia to 3 Tbs of water. stir together and let sit for 10-15 minutes . . . this is your vegan egg.
Preheat oven to 350 degrees.
Measure 1 cup of peanut butter and put in bowl. Add sugar, and vanilla. Mix together. Add chia egg and incorporate.
Scoop cookies onto nonstick cookie sheet -- try and make them similar in size and get between 12-16. I use a melon scooper. Use a fork to make traditional crosshatch peanut butter cookie pattern in the top while flattening out.
Put in preheated oven and cook for 9-12 minutes. They won't look done . . .they are. Take out pan, and let them cool 5 minutes on the pan --allows a little more cooking time. This 5 minutes is when I add the chocolate chips on top. Just press them into the cookie. After the 5 minutes, remove from pan and eat them or put on newspaper to finish cooling before storing.
Preheat oven to 350 degrees.
Measure 1 cup of peanut butter and put in bowl. Add sugar, and vanilla. Mix together. Add chia egg and incorporate.
Scoop cookies onto nonstick cookie sheet -- try and make them similar in size and get between 12-16. I use a melon scooper. Use a fork to make traditional crosshatch peanut butter cookie pattern in the top while flattening out.
Put in preheated oven and cook for 9-12 minutes. They won't look done . . .they are. Take out pan, and let them cool 5 minutes on the pan --allows a little more cooking time. This 5 minutes is when I add the chocolate chips on top. Just press them into the cookie. After the 5 minutes, remove from pan and eat them or put on newspaper to finish cooling before storing.
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