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.
- 100 g / 1 cup peanut flour
- 100 g / 1 cup almond flour, or ground almonds
- ½ tsp bicarbonate of soda
- 100 g sukrin gold or other sugar substitute
- 60 ml / ¼ cup vegetable or coconut oil
- 60 ml / ¼ cup almond milk
- 2 tsp vanilla extract
- 80 g / ⅓ 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