1 3/4 cup Bob's Red Mill All Purpose GF Baking Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Smart Balance Buttery Spread - Original at room temperature
1/3 cup Peanut Butter, room temperature
1/2 cup Sugar in the Raw, natural cane turbinado sugar
1/2 cup Brown Sugar, firmly packed
1 tbs Flaxseed meal with 3 tbs warm water mixed into a paste
1 tsp Vanilla Extract
1 cup Optional: Ghirardelli Semi-Sweet Chocolate Chips or
1/2 cup Optional: Ghirardelli Classic White Chips
1/2 cup Optional: Macadamia nuts, chopped
Preheat oven to 350°. Whisk our, baking soda and salt together in a small bowl and set aside. With a wooden spoon, hand-mix the Smart Balance Buttery Spread and peanut butter while gradually adding the sugars.
Next, add the flaxseed meal paste and vanilla extract. When the above mixture is blended and creamy, slowly add the our mixture a little at a time, until fully incorporated.
The dough may be crumbly at this point, this is normal. Keep the dough as a classic peanut butter cookie dough or add chocolate chips or white chocolate chips and macadamia nuts to the dough. Form 1" balls of dough and place on a baking sheet using an un-greased Silpat. Bake for 8 minutes at 350°. When slightly cooled, place on a cooling rack until the bottom of the cookie is crisp.