Why whole wheat? To fill you up and keeping you from eating 10 cookies. Why vegan? Because I’d rather eat my eggs scrambled, boiled or cooked over-easy.
Most of my dessert recipes use whole wheat or gluten-free flour and a flaxseed egg to sneak in extra health benefits. When possible, I also use raw honey, pure maple syrup or coconut sugar instead of the white granulated kind. But, all of this comes down to who I’m cooking for. If it’s me, desserts are healthy as possible and just sweet enough to satisfy my taste buds. If I’m cooking for a crowd, I aim to please.
Whole Wheat Vegan Peanut Butter Cookies
**When baking for a crowd, I use white granulated. At home, it is coconut sugar or another 1/4 cup maple syrup.
- To make a flaxseed egg, mix ground flaxseed and water. Let sit for at least 5 minutes. It will start to take on a gel-like consistency.
- Add coconut oil, PB, sugar, maple syrup and vanilla extract to the flaxseed egg. Blend well using an electric mixer or whisk (I recommend electric).
- To the same bowl, at your flour, baking soda, baking powder and sea salt. Stir everything together (using an electric mixer if you have one). Cookie dough will start to come together after a minute or so.
- Place cookie dough in the freezer and preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Once the oven is preheated, take dough out of the freezer and start rolling your cookies into balls (no bigger than golf balls). Flatten them gently by pressing with a fork twice in two different directions (to make a grid-like pattern).
- Bake cookies for about 10-12 minutes or until edges start to brown.
- Remove and let cool.