Peanut butter cookies always remind me of my childhood as my mum would regularly make them. This is a nice take on a comforting classic recipe and are exceptionally good and did not last long.
Peanut Butter Flax Cookies
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makes approximately 18 to 24 cookies
1 1/4 cups unbleached all purpose flour
1/3 cups ground flaxseed
1 teaspoon ground cinnamon
1 1/2 teaspoon baking powder
1/2 cup crunchy peanut butter
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup coconut sugar
2 eggs, lightly beaten
Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment paper.
In a bowl combine the flour, flaxseed, ground cinnamon and baking powder. Set aside.
In a large bowl stir together the peanut butter, butter, caster sugar and coconut sugar until smooth; beat in the eggs. Stir the flour mixture into the peanut butter mixture a little at a time until a dough forms. Shape into round balls, no larger than a walnut, place on the prepared baking sheet and press down with a floured fork.
Bake in the centre of the preheated oven for 10 to 12 minutes, rotating the baking sheet half way, or until the cookies start to brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes: you can replace the crunchy peanut butter with smooth peanut butter and use whole wheat flour instead of white flour.
Hope everyone had a lovely weekend, we did! - JD