Flourless Peanut Butter Cookies
1 cup creamy peanut butter (I used Skippy)
1 cup chunky peanut butter (I used Skippy Super Chunk)
1-1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 Tablespoons ground flaxseed, optional (See *Note)
1.) In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth. (I used a hand-held mixer to cream the mixture together.)
2.) Add the eggs and vanilla extract; beat until well combined.
3.) Using a spoon; stir in the flaxseed.
4.) Take a tablespoon of the dough, and shape by hand into a ball. (I used a small Pampered Chef Scoop, which is equal to 1-Tablespoon.)
5.) Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones. (I place 12 onto each baking stone 2-inches apart.)
6.) Press the top of each cookie down "gently" with a fork.
7.) Bake in a 350ΒΊF oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.
8.) Yields: 53 cookies (Each cookie about 2-inches in diameter.)
9.) *Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking the cookies. This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.
10.) Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later.
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Below is a photo of the flaxseed I used when preparing the cookies;
it's Stober Farms Organic Golden Flax Seed, in a (48-oz.) bags.