Get-trekking Double Peanut Cookies
For a quick energy boost, take these tasty cookies along for your next hike.
- Cooking time: 25 minutes
- Serves: Makes 4 dozen
|1 cup (250 mL) chocolate-covered or lightly salted peanuts|
|1 cup (250 mL) all-purpose flour|
|½ cup (125 mL) whole wheat flour|
|¼ cup (60 mL) ground flax|
|½ tsp (2 mL) baking soda|
|½ tsp (2 mL) salt|
|1 cup (250 mL) peanut butter|
|½ cup (125 mL) unsalted butter, at room temperature|
|½ cup (125 mL) brown sugar|
|⅓ cup (75 mL) honey|
|1 tsp (5 mL) vanilla|
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.
Per cookie: 103 calories, 6.8 g fat, 2.9 g protein, 8.8 g carbohydrates, 0.8 g fibre, 90.1 mg sodium