Low Iodine Vegan Peanut Butter Chocolate Chip Cookies
Total time32 min
Prep time15 min
Cook time12 min
4.5(14)
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup vegan chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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