I’ve been thinking a lot lately about how I want to spend my time.
The only conclusion I’ve really come to is that I need more of it. I want to paint every surface in my house (no, REALLY) which requires the sacrifice of evenings and weekends when the kids aren’t around. I want to spend time outside with my kids running in the grass, filling up the kiddie pool, and planting an herb garden. I really can’t figure out how to fit outside time into my busy day. Am I too committed to cooking and cleaning? I really don’t know how to get those things done if I’m spending my twenty non-nursing, non-napping baby minutes outside. I want to go on bike rides with my family but oh. my. gosh. Its so nerve-wracking taking three kids on a long distance bike ride. I get all nervous the whole way out because if someone starts fussing/pooping/SCREAMING we still have to turn around and ride all the way home. Do I just let them cry and keep having fun? These are the obstacles in my life.
We actually biked the three miles to church on Sunday and it went better than I could have expected. On the way home the baby and 3 year old fell asleep in the trailer. I couldn’t bring myself to wake them up to come inside so we ended up standing there watching them sleep for a while, which was pretty adorable. I made these cookies to take to church and I was so glad I went with nuts because by the time we got there I was hungry.
I haven’t had fake syrup in the house for years now and I couldn’t be happier about that situation. When I first made the switch to real maple syrup I almost couldn’t taste it. I didn’t think it was sweet enough because my taste buds were used to the high fructose corn syrup dyed to look like syrup we used to buy. Now that I’m used to it I’m in love. It has a subtle sweet flavor and you can use it more sparingly than the other stuff. While I was originally appalled by the amount of maple syrup in this recipe, it was totally worth it. I was only appalled by the amount because maple syrup is so freaking expensive (I dream of living Aimee’s life).
These cookies could easily be made vegan by swapping in almond milk for the dairy milk and using regular peanuts instead of honey-roasted. Even if you make it as is, the lack of egg makes the dough delightfully edible. The maple makes it slightly sweet and the peanut butter makes it a little salty and the whole thing just keeps calling out to you. I haven’t even mentioned that these cookies are intended for breakfast. Breakfast cookies!!!
2 tablespoons ground flax seeds
1/4 cup milk
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pure maple syrup
1/4 cup vegetable oil
1/4 cup chunky peanut butter
1/2 teaspoon pure vanilla extract
1 cup honey-roasted peanuts, coarsely chopped
Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a Silpat. Set aside.
In a small bowl, whisk together the ground flax seeds and milk and allow to stand for 5 minutes.
Meanwhile, combine all-purpose flour, whole wheat flour, baking soda, and salt in a large bowl.
In a medium bowl, combine the maple syrup, vegetable oil, peanut butter, and vanilla. Stir vigorously until thoroughly blended. Add the flax mixture and stir until well combined.
Pour the wet ingredients into the dry ingredients, add the chopped peanuts, and mix well.
Using a cookie dough scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. The cookies will puff slightly but won't spread too much. Bake them for 13-15 minutes until lightly browned and set in the middle. Allow to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Adapted from The Kitchen is My Playground