Base Recipe:
1 Cup of Peanut Butter (I use homemade which is creamy)
1 TSP Vanilla
1 Egg
1 Cup Flax Seed Meal (the recipe calls for 1 cup sugar ... my first adaptation I used 1/2 cup sugar and 1/2 cup flax seeds
Possible Substitutions/Add-Ins:
Chocolate
Dried Fruit
Oatmeal (substitute for flax seeds or go 1/2 and 1/2)
Protein Powder (go 1/2 and 1/2 with flax seeds)
Variations:
Use chunky peanut butter
Use almond butter and almond extract in place of peanut butter and vanilla extract
Directions:
Blend ingredients
Preheat oven to 350
Place on un-greased cookie sheet
Take a fork and gently press into cookie so fork tongs are slightly visible
Time...Depending on the size of your cookies...from start to finish...less than 30 minutes.
The cookies cook for about 10 minutes...or until edges firm. I usually make larger cookies and cook for 15 minutes...then check and add a minute or two. REMEMBER...CRUNCHY cookies...cook longer than CHEWY cookies.
Pictured above Peanut Butter FLASH Cookies...half a batch of the base recipe and 1/2 a batch with added chocolate.
Serving Suggestions:
Coffee or Tea
Milk (Almond-Soy-Coconut-Cow-Lactose Free)
With Ice Cream or Frozen Yogurt (Perhaps make a sandwich)
