Double peanut cookies
Preparation time: 15 minutes
Baking time: 10 minutes
Makes: 4 dozen
1 cup chocolate covered or lightly salted peanuts
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground flax
1/2 tsp each baking soda and salt
1 cup peanut butter
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/3 cup honey
1 egg
1 tsp vanilla
Heat oven to 350 F. Line two 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 one-inch balls placing on baking sheets at least two-inches 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 five days or freeze up to two months.
