Brown Butter Peanut Butter, Pumpkin & Flax Seed Cookies

Brown butter peanut butter cookies with the follicular phase seed-cycling power of pumpkin and flax. Make these for yourself, your girlfriend, your wife or daughter. Xo

*If you’re new to seed cycling, seed cycling incorporates specific seeds during the follicular and luteal phases of the menstrual cycle to support estrogen and progesterone production. If you haven’t heard of seed cycling and are curious, I would encourage you to do some research and see if it’s something you could benefit from.

Ingredients

• 1 cup all-purpose whole wheat or spelt flour

• 1/4 freshly ground flax seeds (best purchased as whole seeds and ground fresh at the time of preparation)

• 1 cup organic crunchy peanut butter

• 1/2 tsp mineral salt

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1 tbsp cinnamon

• 1/2 cup salted butter, browned (instructions below)

• 1/3 maple syrup

• 1-2 eggs (use your judgment based on the pliability of the batter)

• 1 tsp vanilla (optional)

• 1/3 cup pumpkin seeds (raw or lightly dry roasted) to support progesterone production during the follicular phase

• 1/3 cup chopped dried dates

• 1/3 cup extra dark chocolate chunks (85% or darker)

Instructions

1. Brown the butter. For best results, take the butter out of the fridge 20-30 minutes ahead of time and cut into uniform chunks. Place the butter in a light-coloured pan over medium heat (while not essential, using a light-coloured pan makes it easier to keep an eye on the butter as its browning). Using a wooden or metal spoon, stir the butter continuously as it’s melting. Once melted, the butter will begin to foam—keep stirring! The browning process can take anywhere from 5-8 minutes. Stay at the stove, stay stirring. As you’re nearing the finish line it will begin to smell rich and nutty, the foam will subside and the milk solids will sink to the bottom of the pan and turn a beautiful, toasty-golden hue. Remove the butter from the burner immediately and pour into a large heat-proof bowl. Allow the butter to cool while you prep the dry ingredients (10-15 minutes).

2. In a medium-sized bowl add the flour, ground flax, mineral salt, baking powder, baking soda and cinnamon. Combine well with a whisk or fork.

3. Add the peanut butter, maple syrup and vanilla to the browned butter. Using a hand-held mixer combine on medium speed for 1 minute. Add the egg (or two) and mix together for another minute. This can also be done with a wooden spoon and a little elbow grease.

4. Now begin adding the flour mixture, seeds, chopped dates and chocolate to the wet mixture in thirds until fully combined.

5. Chill the dough for a minimum of 30 minutes and up to 24 hours. I like to chill overnight.

6. Remove the dough from the the fridge and preheat the over to 375 degrees fahrenheit.

7. Allow the dough to become pliable again, close to room temperature. Roll golf-ball sized chunks of dough into a ball and gently flatten in the palm of your hands to make medallions approximately 1/2 to 2/3 of an inch thick. Place on a cookie sheet, press gently with a fork and sprinkle with Maldon salt.

8. Bake for 15-18 minutes until bottoms are golden.

9. Allow to rest for 5-10 minutes, then move to a wire rack to cool completely.

10. Enjoy immediately, or store in the fridge or freezer.