1 2/3 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/2 C vegan butter (I used coconut oil)
1/2 C natural granulated sugar
1/3 C packed brown sugar
1 TBSP ground flax seed
3 TBSP water
1 tsp vanilla
3/4 C natural peanut butter
extra sugar for rolling, preferably course sugar
Combine the flax seed and water in a small bowl and set aside.
Add the butter (or oil) and sugars to a large bowl (preferably that of a stand mixer) and beat with the paddle attachment on medium speed until homogeneous and fluffy, about 3 minutes. Or mix by hand with a spatula.
Scrape down the sides of the bowl, then add the flax mixture and the vanilla extract. Beat another 2 minutes or so until everything is well mixed. Add the peanut butter and beat until combined.
While things are beating, combine the flour, baking soda, salt, and nutmeg.
Add the dry ingredients to the wet and mix only until just combined.
Cover the bowl and refrigerate 30 minutes. While the dough is chilling preheat your oven to 350°F.
Place a bit of sugar in a small bowl. Roll a tablespoon of dough between your palms to form a ball, then roll in the sugar. Place on a parchment-lined cookie sheet, then use a fork to flatten.
Place the flattened cookies about 1.5" apart.
Bake the cookies for 11-12 minutes until just starting to turn golden. Let sit on the cookie sheet for about 5 minutes, then transfer to a rack to cool.
*these are more fluffy