Bad News / Good News

Since I was a kid, I wanted the bad news first so that I could forget about it once the good news came.  So, let’s do it!

 

[the bad news]

I just used up the rest of my beloved Trader Joe’s peanut flour [I see you rolling your eyes, Ben.  I know the last 1/2 c has been sitting in it’s jar for months now, but I was savoring it, okay?].

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I purchased a case of 4 peanut flours from TJ’s a while back, and as many of you know, TJ’s has since stopped producing it. Sad smile

I’m going to have to figure out a good substitute stat, because here’s the good news:

[the good news]

I just created the best cookie/scone I’ve ever tasted!

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Aww yeah.  My family has been addicted to my version of HEAB’s Scookies since I found out about them a couple months ago [my version = swapping applesauce/banana mixture for oil and using 2 c almond flour w/ 1/2 c coconut flour].

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I’ve been making double batches, giving some away and freezing the rest.  They’re both grain- and refined- sugar free, and perfectly portioned when using a mini-scooper.  I definitely see why Heather named them “Scookies”, because the consistency of these is somewhere between a cookie + a scone.  They are divine.

The other day, our best friend Zak came over and said he needed to put in an order for another batch of scookies [I love the fact that my family + friends love my food!].  I’ve been surprised by how well-received these have been in my family because I feel like they’re a little dry due to my coconut flour substitution [I do it for nutritional value].  Which got me thinking…

What if I used peanut flour instead of coconut?

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[almond flour is more coarse + still contains it’s natural oils / peanut flour is ultra-fine and oil-less]

Although Heather’s scookies are really hard to top, I had a hunch it would up the moisture level and take the flavor up another notch [who doesn’t like peanut butter + chocolate?] while giving the scookie more protein and a tad less fat.

Boy, was I ever right. 

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Peanut Butter Scookies

[ingredients]

[dry]

  • 2 c almond flour [as shown above.  This is made with blanched almonds and sold in health food markets]
  • 1/2 c peanut flour – tightly packed
  • 1/4 tsp finely ground sea salt
  • 1/2 tsp baking soda
  • ~2 oz. dark/unsweetened baking chocolate – chopped into small squares [if you are going completely sugar-free, use unsweetened]

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[I used 87% dark chocolate this time.]

[wet]

  • 2 eggs [allow to warm to room temperature] – beaten
  • 2 tsp vanilla extract
  • 1/4 c coconut butter – warmed to liquid state
  • 1/3 c unsweetened applesauce or smashed bananas, or a mixture of the two

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[I like to smash about 2 inches of a banana into applesauce for a bit more flava, but I totally understand if you’d rather not make the extra unnecessary? effort]

Preheat oven to 350 degrees. 

Combine and whisk all dry ingredients except chocolate in a large bowl. 

Combine the wet ingredients in a medium bowl.

Stir the wet ingredients into the dry – it’s a thick mixture – folding in the chocolate once everything is just combined. 

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Scoop the batter using a mini-scooper [it works best with this super-sticky batter] onto a baking sheet lined with parchment paper or lightly sprayed with oil.  I found that I needed to dip my scooper in water after every other cookie. 

Bake for 12-15 minutes, or until golden brown. 

Allow to cool on the baking sheet. 

Enjoy!  Makes about 30 scookies.  I place them flat and single-file in freezer bags and keep them either in the fridge or the freezer – we go through them quickly in our home. 

Nutrition Facts [one scookie]

Calories 77 • Fat 6g Sodium 26mg • Carbs 4g • Fiber 2.5g • Sugar 1g • Protein 3g

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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11 thoughts on “Bad News / Good News

  1. AmandaonMaui says:

    Wow! Those look awesome and so healthful for a treat. I love that combo. Feel free to drop some off at my house when I get back. LOL Seriously though, I think I’ll be making these. 🙂

    Did you have someone on the mainland shipping you TJs stuff, or did you stock up when you’d go to the mainland?

    • greenplatedinners says:

      I actually did that peanut flour purchase a while back online through amazon [it is WAY too easy to buy online nowadays]. When I visit friends/ohana in the states, I’ll usually make extra room for TJ goodies, though.

  2. Roxanne says:

    That looks delish! I’ll have to try this.

    I was so sad when I found out the TJ’s discontinued their peanut flour, but I found the brand that made it for them (at least that is what I heard). This is where I buy it from http://www.proteinplusflour.com. Shipping is high (I live in Hawaii too) but I just buy a lot at once. I think it’s comparable to the TJ’s one.

    • greenplatedinners says:

      Ahh, shipping to Hawaii is always the issue. But when it comes to amazing stuff we can only get on the mainland, I feel like it’s worth the investment sometimes. I’m definitely gonna check out that peanut flour… thanks so much!!!

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