1flax egg1 tablespoon ground flaxseed + 3 tablespoons warm water, stir well, and allow the mixture to set for about 10 minutes
1teaspoonvanilla extract
¼cup30g vegan dark chocolate chunks
¼ - ½teaspoonflaky sea salt to your taste
Instructions
Preheat the oven and prepare a baking sheet lined with parchment paper or a baking mat.
Mix the peanut butter, almond flour, sugar, egg, vanilla extract in a bowl until well-mixed, followed by the vegan chocolate chunks.
Using a spoon, scoop between1-1.5 tablespoons of dough and form into a small ball.
Drop the cookie dough balls unto a parchment lined baking sheet.
Repeat until the rest of the dough has been used up (you may need 2 baking trays).
Make sure each cookie ball is about 1.5 inches away from the others.
Using a fork, press down on the cookie ball to flatten it. The repeat in the opposite direction so you end up with criss-cross marks. Continue till all the cookies are flattened.
Sprinkle on the salt then bake in the preheated oven for 10-14 minutes or until the edges of the cookies are browning.
Transfer the cookies sheet to a cooling rack and let cool before removing (as they are fragile and will break if you try and remove them when hot)
Video
Notes
Tips:
Make sure the cookie dough balls are a similar size so that they cook at the same rate.
If you want your cookies to brow evenly than turn the tray half way through cooking.
Cooking times will vary on how much you flatten the dough. Start with the lowest cooking time and then add a few minutes more according to your taste.
Use other flavourings to your taste, example cinnamon extract or other spices.
You can swap almond butter or cashew butter instead of peanut butter.
Please do let cookies cool on the sheet (transferred to a cooling rack), otherwise they will break if you try and remove them before then.
Weight Watchers Points:There are 5 Freestyle Points in a serving of Salted Chocolate Vegan Peanut Butter Cookies.