A healthy version of Peanut Butter Cookies with high fiber, low fat, and is gluten and dairy free. These are healthiest with the flax, but the flax does add an aftertaste. If you don’t like the flavor of flax, you can leave it out.
Preheat oven to 350 degrees.
In a mixer, cream sugars with the shortening. Add the vanilla and eggs and beat until fluffy. Add the peanut butter and beat.
In a separate bowl, combine the remaining ingredients. Add to the sugar/shortening mixture and mix until combined.
Drop on cookie sheets lined with parchment. Press down with a fork to create a criss cross pattern. Bake at 350 degrees for 10-13 minutes or until lightly browned.
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