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“Kids can get trekking now that spring is here and take these tasty cookies along on thier next hike through hills and dales. yummy!!”
48 cookies

Ingredients Nutrition


  1. Preheat oven to 350°F Line 2 baking sheets with parchment paper.
  2. 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 untl mixed, scraping down sides as necessary. Beat in flour mixture, then stir in peanuts.
  3. Lightly flour your hands and roll dough into 1-inch balls, placing them on baking sheets at least 2-inch apart. Flour the tines of a fork and press cookie gently twice to form a crsscross pattern.
  4. Bake in center of oven until golden and just set, 10-12 minutes. Transfer to a rack to cool. Store in an airtight container for up to 5 days or freeze for up to 2 months.

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