Adapted from  Bakingsheet

1 cup smooth peanut butter

3/4 cup brown sugar

1 tbsp flax meal + 3 tbsp water

1/2 tsp vanilla extract (optional)

1/2 tsp baking soda

1/4 tsp salt

3/4 cup chopped dark chocolate

Preheat oven to 350F. Line a baking sheet with parchment paper.

First, whisk the 1 tbsp of flax and 3 tbsp of water in a small bowl and set aside for about 2-3 minutes until mixture becomes sort of frothy like a whisked egg.

In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.
Bake for about 10-12 minutes at 350 F, until golden brown at the edges.
Cool on pan about 1 minute before removing to wire rack to cool completely.
Makes 2 dozen.

Note: The flax meal yields a bit of a more delicate and slightly crumbly cookie. It really helps to let the cookies set on the pan to firm up a bit before placing on a wire rack to cool

Ingredients:

1 cup peanut butter
3/4 cup honey
2 cups flax meal (ground flax seed) Bob’s Red Mill
Dash Salt

Directions:

Mix peanut butter, salt and honey. Add 1 cup flax meal and stir into mixture. Slowly add second cup flax meal until stirred in well. Spray cookie sheet with oil. Drop dough by teaspoon. Bake at 300 degrees for 20 minutes. Makes 24 to 36 cookies depending on size.

Makes 24-36 cookies

Prep Time – 30 min.

Two cookies give you approximately 2T of flax – your daily allowance!

Let me know if you add anything to this recipe, I am going to make some tonight with crushed peanuts.