STREAMING NOW: Siba's Table

1-2-3 Peanut Butter Cookies

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I came across these cookies once by accident, and then spent hours looking for them later! This recipe is based one the one from Hannah Kaminsky's blog, BitterSweet (http://bittersweetblog.wordpress.com). These are vegan, gluten-free, and lower carb than most peanut butter cookies. If you're not calorie-counting, I'm sure Hannah's version is better. I just wanted to cut back a bit! Edit: These cookies ARE crumbly. According to the original recipe, using chia seeds instead of flax makes a difference - which is a good option if you're trying to avoid gluten.”
READY IN:
15mins
SERVES:
12
YIELD:
24 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees, and line a baking tray (or two) with baking parchment.
  2. Mix the peanut butter, flax seed and Splenda in a large bowl, and then scoop rounded spoonfuls of mixture onto parchment-lined baking trays, about 1 inch apart.
  3. Bake for 10 minutes and then cool for 10. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: