Okay, my obsession with chocolate and peanut is no secret around here. But two posts in a row? Yah, that’s kind of obnoxious, even for me.
Deal with it.
See, I liked the flavor of those cut out cookies enough that I was sort of jealous of the cut-out cookie eaters in my life. They liked the flavor and the texture – that flat, crisp-edged cut-out cookie texture. You know. That one I don’t like much. And, while those particular cut outs are neither as flat nor as crispy as some, they were, well, still cut-out cookies.
But, we know how I roll, right? I am forever adaptable. All it takes to morph a cut-out cookie into a drop cookie is a bit less of the dry stuff, and a bit less of the sweet stuff. Oh yah. Now, these. These make me happy.
Choco Nut Drops
1/2 cup (112 g) coconut oil, softened
3/4 cup palm sugar
2 flax eggs (2 T. ground flax + 6 T hot water)
1 t. vanilla
1/4 cup cocoa powder
1/2 cup (34 g) sifted peanut flour
3/4 cup almond meal
1/2 cup (53 g) sifted coconut flour
1/2 t. baking soda
1/4 t. salt
1/2 cup dry roasted unsalted peanuts (optional)
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 (except peanuts) and beat until a smooth dough forms. Stir in the peanuts.
Drop by spoonfuls onto parchment-lined baking sheets. With a fork dipped in water, make criss-cross marks on the top of each cookie, gently flattening them.
Bake for 10-12 minutes.
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I think either way is fantastic, Deanna! 😉 But happy that you’re happy. 🙂
Thanks Shirley. When I asked the kiddo if these cookies were blog worthy, his answer was, “yes, yes, and yes!” So, I think he’s happy either way, too. 🙂
I feel like I’m learning so much about baking from reading your blog. I always feel so encouraged to start experimenting after I read your posts – especially with with peanuts! 🙂
Thank you! That makes me feel so good to know that I’m encouraging you to experiment. Really – it’s all so much fun when you give your self permission to fail. And really, you’ll fail less than you might think. One tip – if you’re not sure you have the right amount of dry ingredients, it’s best to bake a single batch (or heck a single cookie) first. Then you can adjust ratios if you find that your cookies do the melt into a puddle thing.
Yum! These look delicious. What exactly is peanut flour? Is it just ground peanuts like almond flour? Also, do you know of anything I could sub for the coconut flour? It doesn’t need to be a grain-free sub either. I just found out that my body doesn’t do the greatest with coconut in any form! Boo-hoo! :*(
Thanks Ari. Peanut flour is not like almond flour. It’s defatted ground peanuts. I got mine from Trader Joe’s, but sadly they are discontinuing it. There’s a “brand name” version called PB2. Amazon carries it: http://www.amazon.com/PB2-Powdered-Peanut-Butter-Calories/dp/B002GJ9JWS/ref=sr_1_3?ie=UTF8&qid=1297856816&sr=8-3 and here’s a cheaper version: http://www.localharvest.org/peanut-flour-C14227?r=fr
As far as a coconut flour sub, you could try subbing any all purpose gluten-free flour mix – you’d wind up with a totally different cookie – lighter and crispier, probably. The ratio wouldn’t be 1 to 1. You’d probably need a little more of an all purpose flour, as coconut flour really sucks up the liquid. Just keep adding it bit by bit until it’s a spoonable dough. (You can do it!)
One more comment: I’d love to see your version of these. I thought you would like them since you are such a huge peanut butter fan (me too!) 🙂 http://www.joanne-eatswellwithothers.com/2011/02/peanut-butter-and-jelly-bars.html
Oh yum! We have no school today and I gave away all those cookies (except four, which is now down to 2 – you know how long they are going to last). I’ll see if the kiddo feels well enough to make a trip to the store for some jelly and see if I can’t come up with a recipe. No coconut. No peanut flour. 🙂
I’m definitely not one to criticize. I’ve got three peanut butter chocolate cookie recipes on my blog, and two more that I haven’t dared to post yet.
These look fabulous Deanna! Love the flour usage too.
Thanks Alisa. It is a very common (yet wonderful) combo of flavors, is it not?
Yum, yum, yum. Love the mix of flours in these, and the fact that there’s no rolling required. 🙂
Thanks Amber. You know, I actually like the rolling and cutting out part of cut-outs – just not the eating part. I’m weird. I know.
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I’ve been waiting to make these for my family, but I can’t find peanut flour in the stores and after seeing it online I’m not sure it’s worth the price, and the shipping. Is there a substitue I can use instead of the peanut flour? Thank you!
I stocked up on it when it was still at Trader Joe’s and have a stash in my freezer. But, when it’s gone, I’m not sure I’ll pay big money for it online, either. Here’s what I’d try. I’d skip the coconut oil and the peanut flour and use 3/4 cup peanut butter. You may need to adjust the amount of almond meal or coconut flour. If you put everything together and it’s not cookie-dough-esque (too runny), add coconut flour 1 T. at a time until it gets to cookie dough consistency. And, then let me know if that worked. (I may try it myself today, too – we need some cookies in the house. I’ll let you know if I do.)
Jessica – I recreated them sans peanut flour. Check it out here: https://themommybowl.com/2011/11/14/choco-nut-drops-take-two/
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