April 8th, 2012
Recipe courtesy of www.newscanada.com.
Preheat oven to 350 F (180 C). Line 2 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 1-inch balls placing on baking sheets at least 2-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.