Category

Yields4 Servings

 1 cup Great River Organic Milling Pastry Flour
 ¼ cup Great River Milling Golden Flaxmeal
 1 tbsp Great River Milling White Sesame Seeds
 1 tbsp Great River Milling Chia Seeds
 ½ cup softened unsalted butter
 ½ cup creamy peanut butter
 ½ cup granulated sugar
 ½ cup light brown sugar
 1 large egg
 ½ tsp vanilla extract
 ½ tsp kosher salt
 ½ tsp baking soda

1

Heat oven to 350 degrees Fahrenheit.

2

If you have a standing mixer set up with the paddle attachment. Mix together until creamy the butter and peanut butter. Add in the two sugars and beat until light.

3

Add in egg and vanilla, beating and scraping down the sides of the bowl to make sure that they are evenly incorporated. Add the salt, baking soda and flour to then beat until combined.

4

Give the dough one last fold with a spatula and set in fridge until chill.

5

If you have a medium size scoop, scoop on to cookie sheet. Alternatively roll balls into 3/4 inch in diameter. Suggested to line baking sheets with parchment-lined baking sheets and space cookie dough balls 2 inches apart.

6

Sprinkle sesame seeds and chia seeds on top before baking for texture and added nutrition.

7

Bake cookies for about 10 minutes, until lightly golden and just firm around the edges. Set to cool on baking sheets and then move to baking rack to cool completely.

Ingredients

 1 cup Great River Organic Milling Pastry Flour
 ¼ cup Great River Milling Golden Flaxmeal
 1 tbsp Great River Milling White Sesame Seeds
 1 tbsp Great River Milling Chia Seeds
 ½ cup softened unsalted butter
 ½ cup creamy peanut butter
 ½ cup granulated sugar
 ½ cup light brown sugar
 1 large egg
 ½ tsp vanilla extract
 ½ tsp kosher salt
 ½ tsp baking soda

Directions

1

Heat oven to 350 degrees Fahrenheit.

2

If you have a standing mixer set up with the paddle attachment. Mix together until creamy the butter and peanut butter. Add in the two sugars and beat until light.

3

Add in egg and vanilla, beating and scraping down the sides of the bowl to make sure that they are evenly incorporated. Add the salt, baking soda and flour to then beat until combined.

4

Give the dough one last fold with a spatula and set in fridge until chill.

5

If you have a medium size scoop, scoop on to cookie sheet. Alternatively roll balls into 3/4 inch in diameter. Suggested to line baking sheets with parchment-lined baking sheets and space cookie dough balls 2 inches apart.

6

Sprinkle sesame seeds and chia seeds on top before baking for texture and added nutrition.

7

Bake cookies for about 10 minutes, until lightly golden and just firm around the edges. Set to cool on baking sheets and then move to baking rack to cool completely.

Peanut Butter Flaxseed Meal Cookies