Ingredients:
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
Method:
- 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.
Enjoy
