No Flour Peanut Butter Cookies:
**Makes about 50 cookies**
- 2 C. crunchy peanut butter* (better quality = better cookies)
- 2 C. white sugar
- 2 eggs
- 1 egg yolk
- 2 tsp. baking soda
- 1/2 tsp. Vanilla extract(you can increase this to 1 tsp., if desired)
- 1/2 C. almond meal (almost identical to almond flour)
- 1/2 C. ground flax seed/meal
- 1/8 - 1/4 C. water (this keeps the mix soft so it's easier to form the balls. More water = a cookie that spreads out more) *If you're using unsalted peanut butter then add a pinch of salt to help bring out the flavors.
1. Pre-heat oven to 350F and line your baking trays with parchment paper.
2. In a medium sized bowl, lightly beat the eggs and the vanilla extract until just combined. Add the sugar and peanut butter, then mix until combined.
3. In a separate medium sized bowl, combine the almond meal, ground flax seed, and baking soda (sift the baking soda if it is clumpy). Whisk or stir until homogenous.
4. Add the baking soda, almond meal, and ground flax seed mixture, plus 1/8C. of water to the peanut butter mixture and mix until combined. If the mix feels a little dry, add the remaining water, a Tbsp. at a time, until you get to a consistency where the dough will stick to itself.
5. Using a cookie scoop (for consistency) scoop your cookies onto your prepared baking trays, leaving about 2 inches between each cookie. Wet your thumb or a spoon with cold water and press down the cookies so they are just slightly flattened.
6. (bonus step!) sprinkle the top of each cookie with flaky finishing salt. It will stick at this point, because the dough is still wet. Plus, the cookies with expand in the oven and guarantee even distribution of salt. So you don't need to be too pretty with this step
7. Bake for 12 minutes at 350F. They will still look very soft after 12-minutes, but they will be done! Let cool on the pan for 1-minute, then transfer to a cooling rack to fully cool
Send me photos of the cookies you bake on IG (@classictimmakes). I'd love to see them!
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