These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.
2 tbspHoney or Maple Syrup
1tbspground flax seed
1/2 tspof vanilla extract
1/4 tspof Sel Gris or Himalayan Pink Sea Salt
1/3cupEnjoy Life’s Mini Chocolate Chips or any other dairy free chocolate chips (optional)
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl combine all ingredients and stir until well mixed. Steal a few bites of cookie dough…you know…as a…routine quality check.
On a prepared baking sheet, drop cookie dough by the tablespoon full and flatten them out to your desired cookie thickness (I go for about 1/2″ thick). These cookies don’t spread by themselves. Bake the cookies for 8 to 12 minutes or until the bottom edges are browned.
Avoid temptation and let the cookies sit for 10 – 15 minutes before moving them (and eating them!). Unlike cookies with flour, these need time to firm up before we can scarf them down.
Once the cookies have cooled, grab the cookie with the most chocolate chips and enjoy it’s peanut buttery goodness.