Dessert | Robyn's Peanut Butter Cookies

Robyn's Peanut Butter Cookies
1 1/2 C whole wheat flour (white-wheat is best for baking)
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter or coconut oil
1/2 cup peanut butter (organic, peanuts only - no rapeseed or sugar corn syrup)
1 cup Sucanat
*1 egg (organic free range) 
1/2 tsp vanilla


1. In a bowl, beat the butter or coconut oil, then add the peanut butter and Sucanat and continue beating. Add the egg and vanilla to the mixture and beat. Add the dry ingredients and mix well. Shape in 1" balls, place 2" apart and flatten with fork. Bake at 375* for 8 minutes.


*We didnt have any eggs on hand so I used a little trick that my Vegan friend Katrina taught me. In place of an egg use 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest in a bowl for 3 min then add to your recipe. We couldnt taste a difference! Using flaxseeds in place of eggs is a great vegan trick for baking, but you don’t have to be vegan to benefit from this great substitution. Flaxseeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet.