How to Cook Wheat-Free Chocolate Chip Cookies

by Jason Brummett

Supplies

  • ½ Cups Granulated sugar
  • ⅓ Cups Flax seed meal
  • ¾ Cups Creamy peanut butter
  • 1 Teaspoon kosher salt
  • 2 ⅛ Teaspoons vanilla extract
  • 1 egg
  • 1 Cup chocolate chips 60% cocoa
  • Instructions

    Step 1

    Step 2

    Dry stuff

    Step 3

    Wet stuff. Use room temp peanut butter or mixing is really impossible.

    Step 4

    Add chips. Alternatively you can bake without the chips, melt the chocolate in a double boiler and spoon on top after the cookies cool.

    Step 5

    Don't forget the vanilla. Good vanilla makes a difference.

    Step 6

    Mix and fold until chips are distributed and the "dough" forms a ball.

    Step 7

    yields 12 cookies.

    Step 8

    You have to flatten them as they don't expand outwardly when you bake them.

    Step 9

    Bake for 15 minutes at 375° F. Slide the parchment off the baking pan and allow to cool for several minutes on the counter.

    Step 10

    Eat when you would normally eat a cookie.