One of the many reasons that I love Trader Joe’s is because aside from the everyday staples (like flour and soy milk), you discover these random treasures. They vary by region (I still miss the vegan grape juice sweetened cinnamon rolls they sell in Phoenix) and you never know how long you have before they mysteriously disappear, just as quickly as they came. A recent trip uncovered a new friend, lurking in the shadows. Who knows how much time we’ll have together?
Vacuum-sealed like a little bundle of love, peanut flour! While almond and hazelnut meal are essentially just finely chopped nuts, peanuts are too oily and would just make peanut butter so the peanut flour is partially defatted to make it light and powdery.
So what do I do? I make cookies, of course! And after all these years of baking, I’m happy to post my first (and definitely not last) gluten-free recipe!
I’m not usually big on posting recipes that have exotic ingredients which aren’t widely available… to make up for it, I’m going to do a giveaway! Sorry folks, but US residents only. Leave a comment and I will draw a random winner on Friday and will send them a bag of peanut flour!
Gluten-free* PB Cookies
1/2 cup brown rice flour
1/4 cup sorghum or amaranth flour
1/4 cup peanut flour
1/4 cup granulated sugar
1 tbsp. tapioca starch
1 teas. guar or xanthan gum
1/2 teas. baking powder
1/4 teas. baking soda
1/4 cup agave
3 tbsp. vegetable oil
2 tbsp. peanut butter
2 tbsp. milk of choice
1/2 teas. vanilla
1/4 cup chocolate chips
Preheat oven to 350. Line a cookie sheet with parchment paper.
In a small bowl, combine the dry ingredients, through the salt. Mix well to break up any clumps. In a larger bowl, whisk together the agave, oil, peanut butter, milk and vanilla. Incorporate the dry into the wet until just mixed than add the chocolate chips.
Scoop out in even sized scoops onto cookie sheet and flatten each cookie slightly. Bake for 8–10 minutes until they are slightly golden and the edges are set.
Makes 1 dozen cookies
*If you don’t want to make them gluten free, omit the brown rice flour, sorghum flour, tapioca flour and gum and replace with 3/4 cup all-purpose flour.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
Tags21.5.800 baking banana beans berries birthday breakfast brownies cakes canning chocolate cookbook cookies cooking cooking show cupcakes give away gluten free greens harry potter health holiday baking holiday meals kittehs muffins nostalgia nuts oatmeal peanut butter pie pumpkin quick eats quinoa real food recipe resolutions review soup summer TJs treat of the week vegan mofo vegan mofo 2009 video vita-mix