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.