Faux Peanut Butter Cookies

I know I only just posted about getting healthier, and here I am talking about cookies. Well, I've been meaning to post this recipe for a few weeks now, and finally have the chance. And secondly, its all about portion control. I've been pretty good this past week watching what I've been eating and getting in some exercise too. Despite that, I was able to squeeze in a few of these Faux Peanut Butter Cookies and still lose weight.

Baking vegan and gluten free isn't super difficult once you figure out substitutions and any additions (e.g. xanthan gum). However, it does become exhausting to have to bake and clean up every time you want something sweet. I now have a simple, super easy cookie that takes about 30 minutes to make, start to finish. The reason it is a "faux" peanut butter cookie is that sunflower seed butter is substituted for peanut butter. Believe me, it tastes just as good as the real thing. This cookie is great for kids allergic to peanuts (and several other items). While its not a diet food, one or two shouldn't hurt your diet.

Faux Peanut Butter Cookies
1 Cup Sunflower Seed Butter
1 Cup sugar
1 tsp baking powder
1 tsp vanilla extract
1 Tbsp ground flax seed meal + 3 Tbsp water

1. Preheat oven to 350 degrees. Grease 2 cookie sheets.
2. Mix the flax seed and the water, let sit 3-5 minutes.
3. Stir together the sunflower seed butter and the sugar. After fully combined, add the baking powder, vanilla, and flax seed mixture. Combine.
4. Using a tablespoon scooper (or just a tablespoon), scoop out cookies onto cookie sheets. It should make approximately 24 balls. Take a fork, and gently push mounds down, making a hatch mark pattern on the dough.
5. Bake for 10-12 minutes. Let cool for a minimum of 5 minutes before removing from cookie sheets (you need this time for the cookies to finish firming up). Enjoy!