A big thank you goes out to Catherine Westbrook for this recipe that I copied from one of her favourite cookbooks, Yum & Yummer by Ottawa’s Greta Podleski.
There are three reasons I love this recipe so much:
1. I always have all of the ingredients readily available!
2. It is so easy! It only takes a few minutes to mix up with a wooden spoon in 1 bowl and a few minutes to cook!
3. It is absolutely delicious!
Have company coming last minute? Need a last minute hostess gift? These solve that problem! Enjoy!
Ingredients
- 1 cup crunchy natural peanut butter
- 3/4 cup packed brown sugar
- 1 tbsp ground flaxseed or ground chia seeds
- 1 large egg, lightly beaten
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
Method
- In a deep mixing bowl, combine all ingredients and stir thoroughly using a wooden spoon. Mixture will seem wet at first and then get very stiff – which is good!
- Using your hands, roll dough into 1 and 1/4 inch balls. You can wet your hands to help them from sticking.
- Place balls on ungreased cookie sheet, 2 inches apart. Press down lightly using the tines of a fork.
- Bake for 10-12 minutes in a 350 degree oven.
- If cookies seem underbaked, that is OKAY!
- Remove pan from oven and place on wire rack to cool for 10 minutes – do not try to remove cookies right away.
- Once partially cooled, transfer cookies to wire rack to cool completely.
Makes 18 cookies