Saturday night I was tucking the kiddo into bed and telling him that I was going to bake cookies to take with while cheering on friends at Ironman Wisconsin. The conversation went something like this:
Kiddo: What kind of cookies, Mom?
Me: Grain-free, but other than that, I’m not sure. What kind do you want?
Kiddo: Chocolate Chocolate Chip. But, with peanut butter.
I think he has an obsession with putting peanut butter together with chocolate things. Anyway, I thought he was a little crazy, perhaps sleep-deprived, if he thought I was going to create a brand-new recipe at 8:00 on a Saturday night. And, I told him no on the peanut butter, but I was happy to make chocolate chocolate chip.
And, then it struck me. Couldn’t I just replace some of the almond flour with peanut flour in my go-to grain-free chocolate chocolate chip cookie recipe? And you know what? You can. And, I did. And, it’s delicious. And, I’d take photos, but they look exactly like these:
Except there’s peanut flour in them. And, the ones that are left after hauling them around Ironman in a ziplock baggie look a bit more like crumbs. Not pretty. But, still delicious. Not that there are many left….
Oops, maybe I’ll just eat these last few for breakfast….
Double Chocolate Peanut Flour Cookies
1/2 cup coconut oil (or palm shortening)
3/4 cup palm sugar
3 T. ground flax seed mixed with 3 T. warm water
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. baking powder
1/4 cup cocoa powder
1/2 cup almond flour
1/2 cup peanut flour
1/2 cup coconut flour
1/2 cup dairy-free chocolate chips
Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
In a large bowl, cream together the oil and sugar. Add the flax and beat until light and fluffy. Add all other ingredients except the chocolate chips and beat until well-combined. Stir in the chocolate chips. (I did a few turns of hand kneading to get the chips well incorporated.)
Using a cookie scoop, scoop dough onto parchment lined cookie sheets. Flatten slightly with the palm of your hand.
Bake 10-12 minutes.
That is one smart kid you have! And those cookies look so good (with or without peanut flour)! Yum, Deanna! Oh, and sometimes the “crumbs” are amazing little bites. 😉
Thanks, Shirley. Yep, he’s a smart cookie, that kid of mine. 🙂
These cookies sound so amazing!! Thank you for sharing your very creative recipe. I know my children would love these for an ocassional splurge.
Peace & Raw Health,
Elizabeth – the original version could easily be made raw by leaving out the chocolate chips (use cacao nibs), baking soda, baking powder and gum. The rest of the ingredients are raw and they could be shaped and dehydrated or just eaten as dough. (Though, if done raw, I’d decrease the palm sugar a bit. Even baked I think these almost go beyond my current sweet tooth ability. The more I eat raw the less I can eat sweet that doesn’t come from fruit.)
I am so making these when I get back to the States and get my hands on PEANUT FLOUR – LOVE it so! I use coconut flour too. Delicious. It is not as cheap as other flours but i’ve just landed some from an Asian store for a quarter of the price! Not used it yet so fingers crossed it will be the same quality.
Interesting! I’ve never looked for coconut flour in the Asian markets around here. I’ve been meaning to make a trip, so I’ll have to check it out next time I’m there. I’ve gotten some great frozen young coconut meat at the Asian store, way cheaper than buying young coconuts. I so love my Asian market.
I’d say anything with peanut butter or flour and chocolate is a hit in my book. I need to break out and try these flours. Thanks again for inspiring me!
If I ever find peanut flour, I’m making these! Yummm.
You can order it online, or I think you can use PB2, which I’ve seen in stores around here. (I stocked up and froze a bunch before Trader Joe’s stopped stocking it.)
Ha! Clever! I hope you didn’t exert yourself too much watching Ironman 😉
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