Yields: 16 Servings
If you’re making vegan cookies and using flax-seed as an egg replacement, make the flax-seed mixture first and let sit for 5 mins. Then, mix all ingredients together and spoon out onto baking sheet. Bake for 10 min’s (or longer, if that’s your preference).
|1 cup||Peanut Butter|
Flax-seed egg replacement. Mix 1 TB GROUND flaxseed with 2 TB warm water and let sit for five minutes until thickened. Then use as you would a regular egg.
Mix all ingredients in a bowl.
Drop by tablespoons onto cookie sheets.
Press with a fork to flatten
Bake 10-18 minutes.