Honey Peanut Butter Cookies

HONEY PEANUT BUTTER COOKIES

The day before:

1 cup all-purpose organic flour (I used rice and kamut) soaked in 1/2 c. oats and 1/2 c. yogurt and  4 Tbl. softened butter for 12-24 hours.

The next day:

1/2 cup honey

1/2 cup creamy or crunchy organic peanut butter 

1 farm fresh egg 

1 teaspoon pure vanilla extract

1/2 tsp. baking soda

1/4 teaspoon salt

1. Heat the oven to 375°. 

2. Add the rest of the ingredients to the flour mixture.  Mix really well.

3. Chill for 20 minutes. 

4. Drop cookies onto the baking sheet, and then use a fork to gently press a crosshatch pattern into the top of each one.

5. Bake until lightly browned, about 15-20 minutes (a little less for smaller cookies). Transfer the cookies to wire racks to cool. Store in an airtight container or freeze.