Peanut Butter Flax Seed Cookies Recipes

Steps:

• Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
• Add egg and incorperate on medium speed into mixture approximately 1 minute.
• Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
• Add peanut butter and mix into dough for 1 minute.
• Drop cookies with 2 oz scoop.
• Press cookies with a fork.
• Bake at 365 f for 12 minutes or until slightly browned on top.

Steps:

• Preheat oven to 375 degrees F.
• Lightly coat cookie sheet with cooking spray.
• In a small bowl stir together first four ingredients.
• In mixing bowl cream together vegetable oil, applesauce, peanut butter, flax seed, sugars, egg, and water until smooth.
• Add dry ingredients and mix until thick dough forms.
• Roll dough into 1 inch balls and place on cookie sheet 3 inches apart.
• Use a fork dipped in flour to flatten creating a criss cross pattern.
• Bake at 375 degrees F for 9 - 11 minutes.

Steps:

• preheat oven to 350°F Grease baking sheets or line with parchment paper.
• In a small bowl, combine flour, flaxseed, baking soda and salt.
• In a large bowl, cream sugars and butter. Beat in egg and vanilla. Beat in peanut butter until smooth. Fold in flour mixture.
• Shape dough in balls, using about 1 tablespoons dough per cookie, and place 2-inches apart on prepared baking sheets. using a fork, flatten cookies in a crisscross pattern.
• Bake for 8-10 minutes or until lightly browned. Let cool on baking sheets on wire rack for 5 minutes, then remove to rack to cool completely.

Steps:

• Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
• Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
• Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
• Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.

Steps:

• Preheat oven to 375 dgrees.
• In a small bowl, combine the flour, baking soda, and salt.
• Whip the ground flax seeds and water until thick and creamy.
• In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
• Beat at medium speed with a hand dmixer until well blended.
• Add flax seed mixture and beat until just combined.
• Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
• Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
• Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
• Bake cookies for 10-12 minutes or until set and just beginning to brown. Do not overbake.
• Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.

Steps:

• Cream together butter (or oil) and brown sugar.
• Stir in egg and honey and mix well.
• Fold in your dry ingredients (including the flax) and mix.
• Cover with a towel and chill for about 2 hours.
• Preheat oven to 350°.
• Make dough into small balls (you can roll in additional flax seeds if you want).
• Place on lightly greased cookie sheet.
• Bake for about 9 minutes.
• Remove and let cool on flat surface or wire rack.