These chocolate chip peanut butter flax seed cookies are my new official favourite snack!
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 :
- 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
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium sized mixing bowl combine the ground flaxseeds with the water stir until the flax becomes thick and sticky.
- Add in the peanut butter and molasses ( or your choice of sweetener) and stir to combine into a thick yet smooth homogenous mixture.
- Fold in the chocolate chips and pumpkin seeds.
- 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.
- Bake the cookies for 8 minutes, rotating halfway through the baking, then enjoy!
Happy baking !