Since these cookies are made with flax, they have the added benefits of omega-3 and omega-6 fatty acids. And essential fatty acids in my cookies means I can justify having a third.
Makes: 32 cookies
2 cups brown sugar, lightly packed
1 cup margarine
1 cup natural, smooth peanut butter (No sugar added)
6 tbsp water + 2 tbsp ground flax
1 tsp vanilla extract
3 cups of flour
1 tsp baking soda
white sugar for dusting
In a jar or measuring cup combine water and ground flax, let sit for at least 3 minutes until the mixture thickens.
Meanwhile, in a large mixing bowl, cream together brown sugar, margarine and peanut butter.
Stir in the water flax mixture and the vanilla.
Add the flour, baking soda and salt to the batter, and mix until well combined.
Cover with plastic wrap and let sit in the fridge for at least 2 hours.
Preheat oven to 350°F.
Remove the batter from the fridge, and form golf ball size balls.
Roll the batter balls in white sugar (optional). then place on a lightly greased baking sheet.
Place the dough balls a few inches apart, then squish down with a fork.
Bake at 350°F for 12 minutes.
Remove from the oven and let rest on the baking sheet for an additional 5 minutes before transferring to a wire rack.
Let cool completely before eating.