Something extremely soft, soothing, and cozy to enjoy this week. Sometimes you just need a cookie. These are very soft, and while they’re perfect as is, they’re also great for crumbling on top of oatmeal if that sounds good to you.

1 cup natural creamy peanut butter
1 flax egg (1 Tbsp. golden ground flaxseed, also known as flaxmeal, + 3 Tbsp. water)
1/4 cup + 2 Tbsp. coconut sugar
3/4 tsp. baking soda
1/2 tsp pure vanilla extract
1/4 tsp salt 

Preheat oven to 350F. Line a baking sheet with parchment paper (or greased foil) and set aside.

Prepare a flax egg by mixing together the flaxmeal (ground flaxseed) and water, and leave to set for 15 minutes.

Add all ingredients (peanut butter, flax egg, coconut sugar, baking soda, vanilla and salt) to a medium bowl and mix well with a rubber spatula.

Use a medium-sized scoop to drop balls of cookie cough onto the baking sheet. Space evenly apart, and press down on cookies with a fork to flatten. These cookies will not spread much.

Bake 10-14 minutes, transfer cookie sheet to a cooling rack, and allow to cool for at least 30 minutes. Do not move the cookies until they are cooled. These cookies are quite soft and fragile, they will firm up somewhat once cool. 

This recipe came from beaming baker — thank you!