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Peanut Butter Cookies
  • 1 tablespoon ground flax

  • 3 tablespoons water

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup gluten-free rolled oats

  • 1/2 cup packed brown sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt 

  • 1/4 cup dark chocolate chips

  • 1/2 cup natural smooth peanut butter

  • 1 teaspoon pure vanilla extract

  • 2 tablespoons pure maple syrup

  1. Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper.

  2. Add the ground flax and water to a medium bowl, and whisk until combined. Set aside.

  3. To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine.

  4. To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be very thick.

  5. Scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. If  your dough is too dry, add a teaspoon of water and mix again.

  6. Form about 13 balls, just smaller than golf balls and place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into just less than 1/2-inch thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies.

  7. Bake for 12 to 14 minutes. The cookies will be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes. Once cooled, they will remain soft and chewy.  Store leftovers in an airtight container or in the freezer for up to 1 month. Enjoy!


Recipe adapted from:

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