Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper; set aside.
We didn't use any eggs to make these soft vegan-friendly peanut butter cookies. Instead, we used a chia seed "egg."
Servings and Ingredients
|2 tsp.||Hy-Vee HealthMarket chia seeds|
|3 tbsp.||warm water|
|1 c.||organic granulated sugar|
|1 c.||Justin's classic peanut butter spread|
|2 tsp.||Hy-Vee 100% pure vanilla extract|
Things To Grab
- Rimmed baking pan
- Parchment paper
- Mortem and pestle
- Medium bowl
- Electric mixer
- Flat-bottomed glass
Grind chia seeds using a mortem and pestle. Once chia seeds have cracked open, mix in warm water. Allow to stand, at room temperature for 5 minutes undisturbed.
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In a medium bowl, mix together peanut butter and sugar with an electric mixer. Add vanilla and chia seed mixture. Blend until combined.
Drop 1-inch rolled balls on to prepared sheet pan. Using the flat bottom of a glass. Press cookies flat, leaving them about ¼-to1/2-inches thick.
Bake cookies 8 to 10 minutes or until slightly spread and very lightly golden brown on the bottom (cookies will still be very soft). Remove from oven and cool on a wire cooling rack.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 11g
- Protein: 3g
Hy-Vee Test Kitchen