Prepare the flax egg and set aside.
Preheat oven to 350°F/175C. Line a baking sheet with parchment paper.
Stir together dry ingredients in a mixing bowl.
Heat up the peanut butter for a few seconds in the microwave, until it’s pourable. Pour it on top of the dry mixture.
Add the maple syrup and flax egg.
Add the wet peanut butter mixture to the dry mixture, stirring gently to incorporate.
Stir in your favorite add-ins, like seeds, dried fruit, and/or chocolate chips.
Set aside for 10 minutes or so to allow the dough to thicken as the oven finishes preheating.
Use a large cookie scoop or ¼ cup measuring cup to make large cookies.
Flatten them slightly with the bottom of a glass. Set them 1 inch apart on the prepared baking sheet.
Bake for 14 to 16 minutes until golden brown on the edges, but still tender in the middle. Leave the cookies on the pan for up to 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 3 days at room temperature, up to 10 days in the fridge, or up to 2 months in the freezer.
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