Flax seed is a great substitute for 
eggs, oil, or flour 
in many baked goods.  
It’s heart healthy since it is high in omega-3’s.  
So, I can eat a plateful, right? 
I just made a batch of peanut butter cookies and substituted some of the flour with milled flax seed.  
They turned out so tasty!  
The flax gives it even more of a nutty flavor.  
So, so, so what I was looking for.
Chewy on the inside and crumbly around the edges.
Oh, and a reeses cup on top (of course!).
Ground flax seed 
is a healthier choice since our bodies have a hard time cracking into that hard little seed.  

Peanut Butter Flax Blossoms
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 T vanilla
1 c peanut butter
2 1/2 c flour
2 tsp baking soda
3/4 tsp salt
1 c flax seed
Preheat oven to 375
Combine dry ingredients.
Beat butter with sugars.  
Add eggs, one at a time and mixing after each addition.
Mix in vanilla and peanut butter.  
Add dry ingredients.
Roll 1 tablespoon of dough into a ball.  Place on cookie sheet and crisscross with tines of fork.  
Bake 8 minutes.
Remove cookies from oven and top with a mini Reeseā€™s cup.
Return to the oven for 2 minutes.
Let cool on the pan for 2 minutes before transferring to a cooling rack.

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