Time: 20 mins
Makes: 6-10, depending on size
•B-well Canola Baking spray
•1 cup sugar-free peanut butter (crunchy or smooth)
•¾ cup coconut nectar sugar / ½ cup brown sugar
•1 egg/ 1 tbsp. Ground chia seeds
•1 tsp baking powder
1.Preheat the oven to 180°C and spray a baking tray with B-well Canola Baking spray and set aside.
2.In a medium mixing bowl, combine all your ingredients and mix very well. If using ground chia seeds, if the batter is too thin, add an extra tablespoon.
3.Using a tablespoon, scoop spoonful’s of cookie batter, roll into a ball and place on to the prepped baking tray, leaving at least 2 finger spaces between cookie edges. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.
4.Bake your cookies for 8-10 minutes until light brown. Do not over-bake. Remove from the oven and let cool in their baking tray for a minute, then transfer the cookies to a rack to cool completely. Serve with a glass of milk or tea. Enjoy!