MPN™ Gluten Free Peanut Butter Flaxseed Cookies        Servings: 48/ 1 pp                                           


2 cups Peanut Butter, 100% peanut butter, crunchy or plain                                                                                              

2 Eggs, Omega-3 or Free Range

1 ¾ cups Coconut Sugar

½ cup Flaxseed, ground

¼ tsp. Stevia pure powder or 1 tsp. Truvia®                

2 tsp Baking Soda

1-2 Tbsp Water, if necessary                                                                                                                              Optional:  1½ cups Dark Chocolate Chips

  1. Preheat oven to 350 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Beat peanut butter and eggs.
  4. Add coconut sugar, stevia, flaxseed, and baking soda.  Batter may be crumbly, but easy to mold into cookies.  If too crumbly, add water 1 Tbsp at a time.
  5. Optional, add dark chocolate chips by either, stirring with fork or, if using a mixer, use a slow speed. 
  6. Using a large spoon, spoon cookies about 2 inches apart onto a baking sheet. 
  7. Consider creating the traditional look by flattening the dough with a fork. 
  8. Bake cookies for about 6-9 minutes, until cookies puff up.
  9. Cool on baking sheet for about 5 minutes, then move to wire racks.

NOTE:  Keeps in refrigerator for about 7 days in air tight container.  Does not freeze well.

Nutritional Info: Serving Size – 30g Calories: 130; Fat: 7g; Saturated Fat: 2g;

Cholesterol: 5mg; Sodium: 135mg Carbohydrates: 16g; Fiber: 2g; Sugar 12g; Protein: 4g

Vit. A 0%; Vit. C 4%; Calcium 0%; Iron 4%


Developed by CC Donelan following the Memory Preservation Nutrition® program.

Source:  Brain Healthy Foods: Menus and Recipes, Volume 1  ©2015   HealthCare Insights, LLC and Nancy Emerson Lombardo, Ph.D.

©2016    Write us with comments at

wordpress best themes - 2012 wordpress theme - magazine wordpress themes