Gluten Free Chocolate Chip Peanut Butter and Flaxseed Cookies

These chocolate chip peanut butter flax seed cookies are my new official favourite snack!

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Between the peanut butter, flax and pumpkin seeds, each cookie provides a good dose of both healthy fats and protein making for a nutritious quick snack that I can quickly grab before or after a workout, or during the work day for a healthy boost of energy and to satiate my hunger pangs.

They come together in less than 5 minutes and bake in less than 10minutes. They also keep for a few days without getting hard, though I highly doubt that will even be an issue because I promise once you taste one you will crush the batch in a day or two.

Being gluten free, with minimal sugar, they are also practically guilt free too, so enjoy every chewy dense delicious morsel. Personally I prefer to make these with maple syrup but any of the other sweet syrupy alternatives work just as well.

Here’s how to make these incredible cookies :
Ingredients:

  • 2 tbsp ground flax seed
  • 2 tbsp water
  • 1/2 all natural peanut butter, or almond butter
  • 2 tbsp fancy molasses or honey or maple syrup
  • 1/4 cup chocolate chips
  • 1/4 cup pumpkin seeds, whole or ground

Directions

  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a medium sized mixing bowl combine the ground flaxseeds with the water stir until the flax becomes thick and sticky.
  3. Add in the peanut butter and molasses ( or your choice of  sweetener)  and stir to combine into a thick yet smooth homogenous mixture.
  4. Fold in the chocolate chips and pumpkin seeds.
  5. Using a large soup spoon or small cupcake scoop, scoop your cookies, about 1.5 inch balls and flatten slightly onto the sheet pan. Be sure to space your cookies 1 inch apart.97157E64-ADFB-4EC1-ACAF-43E1C4B954AB
  6. Bake the cookies for 8 minutes, rotating halfway through the baking, then enjoy!

You can watch the short how to video on my IGTV or YouTube Channel

Happy baking !

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