In case you haven’t noticed, we love cookies in this house. So, when we had a snow day this week and I suggested we make bake, the kiddo wanted to make cut-out cookies. *sigh* I’ve mentioned before what I think of cut-outs. But, I’m a good momma, though, so I indulged him.
But, like me, he gets weird ideas in his head. And, on this particular day, he wanted to make cut out peanut butter cookies. I explained that peanut butter cookies aren’t typically done cut-out style, but we could probably come up with some concoction that worked. So, we got out the bowls and the measuring cups and started in on our concoction. Here’s how Kiddo recipe development works. We start with some basic measurement – in this case 1/2 a cup of softened coconut oil. Then, we determine what kind of sweetener we want to use. Palm sugar seemed appropriate for a cut-out, since we needed a dryer dough than dates would afford. Flax egg is standard in any cookie recipe, the only question is, one or two? Two seemed good today. Next up, flours. Here’s where we start to taste and adjust. We started with almond meal, cocoa and 1/2 a cup of peanut flour. Then we tasted. We knew we needed more dry ingredients before tasting, but we had to decide what. “More peanutty!” declared the kiddo. So, we doubled the peanut flour, and decided coconut flour would give us the best cut-out texture. In it went, bit by bit until we got the “right” texture. And there you have it. An easy to work with, reasonably good for you, choco nut cut out cookie. And, shhhh…. I actually kind of like this one.
Choco Nut Cut Outs
1/2 cup softened coconut oil
1 cup palm sugar
2 flax eggs (2 T. ground flax seed + 6 T. hot water)
1 t. vanilla
1/4 cup cocoa
1/2 cup peanut flour
1 cup almond meal
3/4 cup coconut flour
1/2 t. baking soda
1/4 t. salt
Preheat oven to 350°.
In a large bowl, beat the coconut oil until creamy. Cream in the sugar. Add the flax egg and beat until light and fluffy. Add the rest of the ingredients and beat until a smooth dough forms.
Divide dough into 2 balls. Roll out one ball to 1/4 inch thickness between 2 sheets of parchment paper. Dipping cookie cutters in coconut flour, cut out shapes and place shapes on parchment-lined cookie sheets. These don’t spread, so feel free to place them fairly close together. Bake for 7 to 10 minutes. Repeat with second ball of dough.
If you chill this dough, the coconut oil will become too hard to roll out and you’ll need to let it soften again before rolling them out.