1¼ cups packed light brown sugar
1 cup all-natural peanut butter (creamy or chunky)
2 large eggs
1 cup low-fat peanut flour
¼ cup chopped roasted peanuts
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/8 teaspoon salt
In a medium bowl, beat together brown sugar and peanut butter with a wooden spoon. Beat in 1 egg at a time, mixing well after each addition. Mix in peanut flour, peanuts, baking soda, vanilla and salt.
Roll dough into 1½-inch balls. Place balls two inches apart on a cookie or baking sheet lined with parchment paper or foil. Use a fork to make criss-cross marks on tops of cookies and to flatten to about ½-inch thickness. Bake 10 minutes or until cookies are just set. Transfer cookies (still on parchment or foil) to a wire rack; cool completely. (Cookies will firm up upon baking.)
Notes: If desired, stir ½ cup semisweet or bittersweet chocolate chips, and/or golden raisins or dried cranberries into the dough.
Nutrition information per serving:
Calories from Fat: 45
Trans fats: 0g