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Peanut Butter Cookies
1 1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 c vegetable oil
1/2 c creamy peanut butter
1/3 c HODGSON MILL MILLED FLAX SEED
1/2 c brown sugar, packed
1/2 c granulated sugar
1 egg
2 Tbsp. water
Preheat oven to 375 degrees F. Lightly coat baking sheet with cooking spray.
In a small bowl, blend dry ingredients (flour through salt) set aside. In a large bowl cream together (using your mixer) the vegetable oil, peanut butter, flax seed, sugars, egg and water until smooth. Mix in dry ingredients forming a thick dough. Chill for 1 hour if too sticky to handle.
Roll dough by hand into 1-inch balls placing them on the prepared baking sheet about 3 - inches apart. Flatten balls with a fork dipped in flour to produce a criss-cross pattern. Bake at 375 degrees F. for 9 - 11 minutes. Yields: 3 dozen cookies
Makes 36 cookies. Each cookie: 80 calories; less than 1 g dietary fiber; 11 g carbohydrates; 2 g protein; 4 g fat (less than 1 g saturated fat); 6 mg cholesterol; 417 mg sodium.