While making up the recipes for my Spring book I often come up with ideas that are not entirely seasonal but are worth trying out. These cookies are such a whim come true when in the process of another recipe I was left with half a peanut butter jar and inspiration. Scary combo, i know.
They are ready in 20 minutes, which goes without saying. Mix everything in a bowl and the mixture is sooo easy to work with. It literally forms itself in balls and hops in the pan. Well, not that literally but it’s easy fo sho.
here’s the recipe:
5 tbsp peanut butter
1 cup muscovado sugar
1/4 cup vegetable oil
1 cup whole grain flour
2 tbsp flax meal + 6 tbsp water
1 tbsp vanilla essence
Mix flax meal and water and set aside.
Stir peanut butter and sugar with a whisk in a bowl.
Add in the oil, vanilla and flax mixture and stir everything well.
Finally add the flour and stir until a thick and elastic dough.
Scoop a little bit of the mixture and press it slightly onto a pan lined with baking paper.
Bake for 20 minutes in a preheated oven until golden.