Maple-Peanut Breakfast Cookies

Source:  Adapted from Sweet and Easy Vegan, as published by Get This! weekly newspaper

  • 2 T. ground flax seeds
  • 1/4 c. milk
  • 2 c. all-purpose flour (or 1 c. all-purpose flour & 1 c. white whole wheat flour)
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. pure maple syrup (I use Vermont Grade B)
  • 1/4 c. canola oil
  • 1/4 c. creamy peanut butter
  • 1/2 tsp. vanilla extract
  • 1 c. honey-roasted peanuts, coarsely chopped
  1. Line 2 baking sheets with parchment paper and lightly spray parchment paper with nonstick cooking spray. Set aside.
  2. In a small bowl, whisk the ground flax seeds with the milk and allow to stand for 5 minutes.
  3. In a large bowl, combine the flour, baking soda, and salt; whisk until well mixed.
  4. In a medium bowl, combine the maple syrup, canola oil, peanut butter, and vanilla. Stir vigorously until thoroughly blended. Add the flax seed and milk mixture; stir until well combined.
  5. Pour the wet mixture into the flour mixture, add the chopped peanuts, and mix well.
  6. Using a tablespoon, drop dough onto the prepared baking sheets, using about 2 tablespoons of dough per cookie and leaving about 2 inches of space between them.
  7. Bake at 350 degrees for 16 minutes, until firm to the touch and lightly browned on the edges. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2 dozen cookies.

Read more at http://www.thekitchenismyplayground.com/2013/04/maple-peanut-breakfast-cookies.html#MC5Mr3RHMiJadmuE.99

Dori Ross