Have you ever tried baking with peanut flour? Peanut flour is made in the same way as almond flour, except the flours are fat-reduced by removing some of the oils, making it low fat, low carb, low sugar, high fibre and high protein.
So that’s a good reason to use peanut flour over peanut butter in baking. However, I still love, and always will love peanut butter!
In this recipe, I mixed the peanut flour with some almond flour /ground almonds as I didn’t want an overpowering taste and also didn’t want the cookies to be too dark.
This way you get the perfect texture, colour and flavour.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 100 g / 1 cup peanut flour
- 100 g / 1 cup almond flour, or ground almonds
- 1/2 tsp bicarbonate of soda
- 100 g sukrin gold or other sugar substitute
- 60 ml / 1/4 cup vegetable or coconut oil
- 60 ml / 1/4 cup almond milk
- 2 tsp vanilla extract
- 80 g / 1/3 cup dark chocolate chips
- Preheat the oven to 170c / 340f and line a baking tray with parchment paper.
- Stir together the peanut flour, almond flour, bicarb and sugar in a large mixing bowl.
- Stir in the oil, milk and vanilla. Mix until it creates a dough.
- Gently fold in the chocolate chips.
- Roll a tablespoon of the dough in your hands and flatten it onto the baking tray to create the cookie shape. If you want neater edges, use a small upside down glass or cookie cutter to trim the edges off.
- Bake for 8-12 minutes, turning half way to ensure even baking.
- Leave to cool completely before serving as they will be quite soft and gooey out of the oven! I like to keep them in the fridge for approx 30 minutes to firm up. Can be stored at room temperature.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 108Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 9mgCarbohydrates 12gFiber 2gSugar 9gProtein 4g