One of the top requests we got in my home growing up when it came to cookies was peanut butter. To this day they are one of my favourites. Those buttery slightly crispy edges and soft middle, it doesn't get much more scrumptious than that.... These can be made with any nut or seed butter, such as almond or sunflower butter or even sesame tahini. These cookies freeze really well both filled and un-filled and taste really great right out of the freezer or thawed ever so slightly. They active prep time of 20 minutes does not include the hour of chilling the dough.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Cream together the oil/shortening and sugars. Add the peanut butter and cream until light. Add the egg replacement and vanilla and mix until well combined. Stir in the pumpkin seed meal/nut flour.
Over another medium sized bowl sift the dry ingredients. Add gradually to butter/sugar mixture and beat on low speed of mixer until dry ingredients are well incorporated.
Cover dough and place in refrigerator for about an hour until it has firmed up. Remove from refrigerator and roll dough into 1 inch diameter balls and place evenly spaced on a baking sheet, 16 cookies per sheet. Use palm of hand to flatten the balls a bit then gently press down with a fork making a criss cross pattern.
Bake for 10 to 12 minutes or a bit more until edges are brown and there are nice cracks down middle of cookies.
Allow cookies to cool on the sheet for at least 15 minutes then place on cooling rack. Once cooled place one layer of cookies, flat side up on an even surface and top with about 1 tbsp of chia jam. Top with another cookie and enjoy! Only fill the cookies that you plan to eat within a hour or two. Once they are filled they will become quite soft. You can also fill them and freeze them. They taste really good right out of the freezer!
Ingredients
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Cream together the oil/shortening and sugars. Add the peanut butter and cream until light. Add the egg replacement and vanilla and mix until well combined. Stir in the pumpkin seed meal/nut flour.
Over another medium sized bowl sift the dry ingredients. Add gradually to butter/sugar mixture and beat on low speed of mixer until dry ingredients are well incorporated.
Cover dough and place in refrigerator for about an hour until it has firmed up. Remove from refrigerator and roll dough into 1 inch diameter balls and place evenly spaced on a baking sheet, 16 cookies per sheet. Use palm of hand to flatten the balls a bit then gently press down with a fork making a criss cross pattern.
Bake for 10 to 12 minutes or a bit more until edges are brown and there are nice cracks down middle of cookies.
Allow cookies to cool on the sheet for at least 15 minutes then place on cooling rack. Once cooled place one layer of cookies, flat side up on an even surface and top with about 1 tbsp of chia jam. Top with another cookie and enjoy! Only fill the cookies that you plan to eat within a hour or two. Once they are filled they will become quite soft. You can also fill them and freeze them. They taste really good right out of the freezer!