| Serves: |
Makes 4 dozen
|
Cooking Time:
|
25 minutes
|
For a quick energy boost, take these tasty cookies along for your next hike.
Ingredients:
| 1 cup |
chocolate covered or lightly salted peanuts |
250 mL |
| 1 cup |
all-purpose flour |
250 mL |
| ½ cup |
whole wheat flour |
125 mL |
| ¼ cup |
ground flax |
50 mL |
| ½ tsp |
each baking soda and salt |
2 mL |
| 1 cup |
peanut butter |
250 mL |
| ½ cup |
unsalted butter, at room temperature |
125 mL |
| ½ cup |
brown sugar |
125 mL |
| 1⁄3 cup |
honey |
75 mL |
| 1 |
egg |
1 |
| 1 tsp |
vanilla |
5 mL |
Directions:
Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper. Coarsely chop peanuts, leaving some whole. In a small bowl, stir flours with flax, baking soda and salt.
In a large bowl, using an electric mixer, beat peanut butter with butter, brown sugar and honey until mixed, scraping down sides as necessary. Beat in egg then vanilla. Gradually beat in flour mixture, then stir in peanuts.
Lightly flour your hands and roll dough into 1-inch (2.5-cm) balls placing on baking sheets at least 2-inches (5-cm) apart. Flour the tines of a fork and press cookie gently twice to form a crisscross pattern.
Bake in centre of oven until golden and just set, 10 to 12 minutes. Transfer to a rack to cool.
Store in an airtight container up to 5 days, or freeze up to 2 months.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
102.9
|
| Protein: |
2.9 g
|
| Total Fat: |
6.8 g total fat
|
| Carbohydrates: |
8.8 g
|
Fibre:
|
0.8 g
|
Sodium:
|
90.1 mg
|
To view a PDF version of this recipe, click
here.