Preheat oven to 350 F or 180 C.
Grease a large baking pan or sheet with oil or butter and keep aside.
Mix the flours (whole wheat and all purpose) along with salt and baking soda with a wire whisk or spoon and keep aside.

Combine 1 tbsp flax meal (blend flax seeds to a fine powder and this is flax meal) and 2 ½ tbsp water and set aside for at least 5 minutes. This is the substitute for 1 egg.

In a large mixing bowl, beat butter with an electric beater until light and fluffy.

Add the sugars (white sugar and jaggery powder) along with the flax meal mixture and beat well.

Stir in peanut butter and vanilla and beat again until combined.

Add dry ingredients to creamed mixture until just combined. At this stage, you can refrigerate dough for about 10 minutes.

Roll dough by hand into 1 inch balls and place on greased baking sheet.
Flatten with a fork in a criss-cross fashion. If you find it too soft to form the criss cross markings, refrigerate the dough for a few minutes.

Bake in preheated oven for 13 to 15 minutes until golden brown. It took me 15 minutes to get the golden brown colour.
For a softer cookie, you can reduce the baking time to 12 or 13; we like it crispy, so I baked it for 15 minutes.

Remove from oven and let cool on baking sheet for a minute or two.
Transfer to cooling racks to cool completely.

Enjoy crispy, crunchy and healthy eggless peanut butter cookies guilt free!!