Peanut Butter Cookies - Made with Plant Goodness Only
Preparation Time 40 minutes, Servings 25 cookies
What if you make your cookies without dairy, eggs, or animal fat, do they become healthy food? We would admit that if you avoid cholesterol, avoid saturated fat, and add more fibre to cookies it would be an improvement, but we do not say it is healthy food. We are not convinced that a single type of food maintains or generates good health, rather a person's predominating eating pattern does so. Convincing evidence that a predominantly plant-based eating pattern does promote good health. Where do the peanut butter cookies fit in? They are a treat, food to seldom eat, and not be a staple of anyone's diet, even as delicious and tempting it is to make this one a daily staple.
- 2 cups (500g) natural peanut butter (just the peanut, no sugar, salt or additives)
- 2 cups large flake oats
- 1 ¾ cups raw sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 3 tablespoons flaxseed meal
- ½ cup water
- Mix together the flaxseed meal and ½ cup water, and set aside for a few minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Mix all the dry ingredients with the peanut butter.
- Mix in the flaxseed meal and water mixture to complete the cookie dough.
- Prepare a baking sheet lined with parchment paper.
- Scoop and roll out the cookie dough into 1-inch diameter balls and place them on your baking sheet.
- Flatten each cookie dough ball with your hand or a fork. Each cookie should be at least 1½ inches from the other.
- Bake your cookies for 10 minutes or until slightly golden brown.
- Remove and allow the tray of cookies to cool for a few minutes or more before transferring them to a cooling rack.
To reduce the sugar content of the cookies you can cut the sugar used in the batter but dust the cookie tops with a little sugar. Once the taste buds of our tongues notice the outer concentration of sugar and tell our brains about it then we are content with less sugar that follows.
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