John and I attended a friend’s birthday party this past weekend. I wanted to bring some type of food dish with me because I hate showing up empty handed… but that’s just me Obviously I waited until the last minute to make something, but I settled on cookies since no one else was bringing dessert. I figured cookies are quick and easy to make anyway…
Once I started digging through ingredients, I realize I haven’t been to the grocery store in a while! Of course I’m out of specific key ingredients like eggs (ugh!). Hence the reason this recipe is actually egg-free! I had leftover ground flaxseed from when I made low-fat pumpkin mini muffins, which makes a fantastic egg substitute when mixed with water. I swear to you that no one will be able to tell the difference. John ate plenty of these without incident – this is major proof!
To mix up the basic peanut butter recipe I also added a bit of cinnamon. The cinnamon/peanut butter combination tasted amazing! I don’t think I’ll make peanut butter cookies any other way (except for when I put Hershey kisses in them). I can’t believe I never really put the two ingredients together before. I hope you find these cookies just as delicious as we did!
- 1/2 cup white sugar plus additional for sprinkling
- 1/2 cup brown sugar, lightly packed
- 1 stick Land O' Lakes light butter, at room temperature
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 2-3 minutes
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- Preheat oven to 375 degrees. Grease a cookie sheet or use a silpat or parchment paper liner.
- Cream butter and both sugars in a stand up mixer for 1-2 minutes.
- Mix in flaxseed/water mixture until combined for about 1 minute.
- Mix in peanut butter and vanilla extract until combined.
- Stir in flour, salt, baking soda, and cinnamon until batter is well mixed.
- Roll dough into heaping tablespoon sized balls (1-2 inches).
- Flatten balls with a fork and sprinkle with sugar.
- Bake cookies for about 12 minutes until lightly browned.
- The flaxseed and water mixture is a substitute for 1 large egg.
These cookies were so yummy.. I will probably be making them again soon. John’s already asking for more Enjoy!