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Peanut Butter Fudge Cookies


2 tbsp milled flaxseed

4 tbsp cold water

250g (1 cup) peanut butter (crunchy or smooth)

80g (1/4 cup) honey

2 tbsp dessicated coconut

2 tbsp mixed seeds (pumpkin/sunflower seeds) - optional

1.5 tsp baking powder

2 tsp cinnamon

2 tsp vanilla extract


- Mix the flaxseed with the cold water until well combined. Leave to thicken for 10 mins.

- In a separate bowl, mix all of the remaining ingredients.

- Add in the thickened flaxseed mixture.

- Stir until the peanut butter & honey are well combined, so they form a sticky dough.

- Line a baking tray with greaseproof paper and use a tablespoon to divide out the mixture into the cookies, smoothing them out with the back of the spoon.

- Bake @ 180C for 20-25 mins, until the cookies are firm to touch, and turning brown on top.

- Allow to cool on a wire tray for 10 mins.


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