Super quick to whip up and extra delicious, these cookies are moreish. Really. So bake a few batches and share them around, your friends will love you for it.
FLOURLESS PEANUT BUTTER COOKIES
Line two baking trays with baking paper and preheat your oven to 150 degrees celsius.
In a bowl, mix together 1 cup natural peanut butter (I prefer crunchy), 1/4 cup agave nectar, 1 tsp baking powder, 2 tbsp LSA mix (linseed, sunflower seed and almond meal mix), 1/4 cup sugar and 1 tsp vanilla extract.
Combine well.
Drop tablespoons of mixture onto prepared trays and flatten gently with your hand. These won’t spread a lot, so you can fit more on trays.
Bake for 20 minutes or until slightly hardened and browned. The cookies will puff out a little, form crackles on the surface and smell lovely. Be sure to watch them so they don’t darken too much!
Let them cool on baking trays for about 5 minutes before transferring to wire racks.
Store in airtight containers and ENJOY!
