DUE TO COVID-19 TONEWOOD IS TEMPORARILY CLOSED
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
- Line 2 baking sheets with parchment paper and lightly spray parchment paper with nonstick cooking spray. Set aside.
- In a small bowl, whisk the ground flax seeds with the milk and allow to stand for 5 minutes.
- In a large bowl, combine the flour, baking soda, and salt; whisk until well mixed.
- 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.
- Pour the wet mixture into the flour mixture, add the chopped peanuts, and mix well.
- 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.
- 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