Ingredients:

•   1 cup organic peanut or almond butter (I use smooth, natural but any kind will work well)

•   1/2 cup organic butter, softened

•   1/2 cup white sugar

•   1/2 cup brown sugar

•   1 organic pastured egg

•   3 tablespoons organic milk or milk substitute

•   1 teaspoon organic vanilla extract

•   1 1/2 cups One Organic Farm Organic All Purpose Flour

•   3/4 teaspoon baking powder

•   1/2 teaspoon salt

•   1/2 cup organic semi sweet chocolate chips

•   1/2 cup organic cashews, roughly chopped (pecan nuts work well too!)

•   3 tablespoons One Organic Farm Organic Whole Flaxseeds

•   1/4 cup organic pumpkin seeds

•   1/2 cup organic dried fruit (such as apricots, cranberries, raisins, etc), roughly chopped

Preheat your oven to 375’F.

In a stand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
Beat in the egg, milk, and vanilla.

Combine the flour, baking powder and salt in a separate bowl.

Add flour mixture to the peanut butter mixture and mix together. Stir in chocolate chips, cashews, flax, and dried fruit.

Scoop tablespoonfuls of dough and roll into 24 balls.

Place cookies 2 inches apart on ungreased cookie sheets (I used parchment paper since my cookies tend to burn on my darker pans). Press on each ball once with the middle three fingers of your hand.

Bake for 10-12 minutes. Don’t overcook! These are the best when they’re soft and just barely cooked all the way through!

TIP! If you don’t think you’ll eat the whole batch, the dough freezes really well! Just pop them into a ziplock bag after you’ve rolled them. Nothing better than homemade cookies ready to bake in the freezer.

This recipe was exclusively developed for One Organic Farm by the very talented Krista Ettles from Nourished and Whole, she lives in Vancouver, BC. Krista is a chef, cooking instructor and food writer. She offers online cooking courses from a “back to basics” , Sourdough and a Masterclass. Follow her on Instagram @kristaettles