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?].
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.
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!
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].
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?
[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.
Peanut Butter Scookies
- 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]
[I used 87% dark chocolate this time.]
- 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
[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.
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!