Peanut Butter Cookies


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


This recipe is gluten and egg free. For those with nut allergies, try using sunflower butter instead of peanut butter.


2 tablespoons
chia seeds
1/4 cup
hot water
1/4 cup
1/4 cup
grapeseed oil
3/4 cup
coconut sugar
1 cup
peanut butter
2 teaspoons
1 1/2 cup
sorghum Flour
1/2 teaspoon
1/2 teaspoon
baking soda


Preheat oven to 350 degrees. Place the ground chia seeds and hot water into a medium-sized mixing bowl; whisk together until stringy, about 30 seconds. Then add remaining wet ingredients. Using an electric mixer, beat about 60 seconds, until incorporated. Add dry ingredients and beat again until the dough forms a ball. The dough is sticky and may ride up on the beaters. If this happens just turn them off and scrape down the dough then mix again. Use enough flour until the mixture holds together well.
 Roll dough into balls, place onto an ungreased cookie sheet, and press down using the tines of a fork. Bake for 10 to 12 minutes. Cool on a wire rack.