When my girl, Audra, was little, and I would miss her, I would bake to keep myself busy and engaged, holding back tears as best I could. I would bake several batches and freeze for later, since there was no way I could finish off two dozen cookies all by myself in one weekend.
She’s not so little anymore–17 years old and a high school senior. This upcoming school year will be our first time apart for an extended period, since she is finishing out high school back in Springfield.
It’s been 2 months since we arrived in Nashville, and as great as it has been, there are times when I have needed to go back to what I know–baking when lonely for my girl.
Here is my latest creation…with more stashed in my freezer.
I hope you love it!
I love you my girl, Audra!
- 1 cup ground peanut butter
- 1 tablespoon ground flax seed
- 2/3 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chunks or chips
- 2 tablespoons rice flour
- 1 tablespoon garbanzo bean flour
- Preheat oven to 350 degrees.
- In a small bowl sprinkle 1 tablespoon ground flax seed over 3 tablespoons warm water, mix well and allow to set for 10 minutes
- In a medium bowl mix peanut butter, coconut sugar, and vanilla extract.
- In another bowl mix the rice flour, garbanzo bean flour, baking soda and salt.
- After the flax and water has set up – add the mixture to the wet ingredients and incorporate.
- Add the dry ingredients to the wet and mix until just incorporated.
- Use a rounded tablespoon to place cookie dough on prepped cookie sheet.
- Flatten the round of dough slightly with the palm of your hand.
- Bake for approximately 12 minutes.
- After you remove the warm cookies leave on the cookie sheet to fully cool before removing with a spatula.
- Makes approximately 12 cookies.