Peanut Butter Chocolate Chip Cookies with Flax
- ACTIVE: 15 MIN
- TOTAL TIME: 35 MIN
- SERVINGS: Makes 24 cookies
Homemade flax seed meal adds dietary fiber and Omega 3 fatty acids to these made-from-scratch peanut butter, chocolate chip, and walnut cookies.
- 1 cup chunky, natural peanut butter
- 1 stick unsalted butter
- 1/2 cup granulated white sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup flax seed meal (See Note)
- 3/4 teaspoon baking soda
- 1/2 cup walnut pieces
- 1/2 cup milk chocolate chips
- 1/2 cup whole flax seeds
- Preheat oven to 350. Using a stand mixer or hand mixer, cream together the peanut butter, butter, and sugar, until the peanut butter starts to become fluffy, about 3 minutes. Add the egg and vanilla, and mix on medium speed until all of the ingredients are combined, about 2 minutes.
- In a separate bowl, sift together the flour, baking soda, and flax seed meal. Slowly add it to the butter mixture, and beat it only enough to combine all of the ingredients. Add the walnuts, chocolate chips, and flax seeds, and mix by hand to incorporate.
- Prepare a baking sheet with a non-stick baking mat or parchment paper. Scoop out heaping tablespoons of cookie dough, and gently form each one into a ball, and place them 2 inches apart on the baking sheet. Lightly press down on the center of each with the back of a fork, and repeat creating a grid on top of the dough.
- Bake, uncovered, until golden brown, about 18 to 20 minutes, rotating the sheet halfway through to ensure evenly baked cookies. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack or towel to cool. If using only one baking sheet, repeat step 4 until you’ve gone through all of the dough.
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Congratulations to Mei Lin, winner of Top Chef Season 12.