Since it’s the weekend, I thought I would share a treat with you! And these are seriously delicious. They are wheat-free, dairy-free, and egg-free and so so so good!!!

Allergy Friendly Peanut Butter Cookies (print here)

Makes about 3 dozen small cookies

Ingredients:

1 16 oz jar peanut butter (no sugar added)

2/3 cup raw honey

2 tsp. vanilla

2 chia eggs, 2 tbsp. ground chia seeds with 6 tbsp. water

1 tsp. cinnamon

1 cup almond flour

1 tsp. baking soda

¼ tsp. salt

Directions:

1. Preheat oven to 350 degrees
2. In a medium sized bowl, mix together peanut butter, honey, vanilla and chia eggs
3. Add almond flour, cinnamon, baking soda and salt
4. Allow batter to set for a few minutes so chia can absorb and bind the mixture
5. Line cookie sheets with parchment paper
6. Form small balls using a spoon and flatten on the pan
7. Bake 8-10 minutes
8. Press down slightly once out of the oven