Have I already told y'all how much I am in love with Bob's Red Mill Coconut Flour? Well I am. I love the soft texture and the slightly sweet and slightly coconut-y flavor. I have been trying to replace most of my all-purpose flour with this in my baking lately. Tonight I tried it out in some cookies, and I think it worked out fantastically.
Gluten Free Peanut Butter Chocolate Chip Cookies
2 cups creamy no-stir peanut butter
1 cup evaporated cane juice (sugar)
1 cup coconut flour
1 cup semi-sweet chocolate chips
1/2 cup nondairy milk
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment or a silicone baking sheet.
Add all ingredients to a mixing bowl and mix well until everything is well incorporated and you have a crumbly dough.
Grab about 2 tablespoons worth of dough and form into a ball, then flatteninto a cookie sheet.
Place 12 cookies on each sheet and bake for about 15 minutes, or until crackly on top and just beginning to brown.
Allow to cool at least 5 minutes before transferring to a rack ro cool completely.
Makes 2 dozen cookies.
6 comments:
They look incredible- i don't know if we have that sort of flour in this country though, may have to do some research and see!
Oh, and your dream kitchen ideas look ace- i'm lucky in i have a pantry but i want that proofing oven!
they sound great, i think i saw coconut flour in the health food shop last time I was there.
I've seen coconut flour in my health food store but haven't tried it yet. I've always been afraid that the coconut flour would overwhelm the other flavors.
These cookies look delicious. I have been eyeing that coconut flour at Whole Foods, but have yet to actually buy it. Looks like I will have to pick some up next time :)
Yay! Finally found it! :) They look great! Maybe I'll bake a batch "just because" for my honey!
oooh, these look yummy, thx for posting!
-Rob
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