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.
📖 Recipe
Low Carb Peanut Chocolate Chip Cookies
These Low Carb Peanut Chocolate Chip Cookies are filled with delicious, nutty, chocolatey goodness but are free from grains, gluten, dairy, eggs and sugar.
Ingredients
- 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
Instructions
- 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 Information
Yield 16 Serving Size 1Amount Per Serving Calories 108Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 9mgCarbohydrates 12gFiber 2gSugar 9gProtein 4g
Precious says
I know this is an older post but has anybody tried to substitute the almond flour with coconut flour I’m not allergic to peanuts but I am allergic to almonds
Tina says
I just made these and am thoroughly impressed! Crisp edges, soft insides, delicious–a dream cookie! The only change I made was using 1 cup of Stevia instead of the Sukrin Gold. 5 stars!
Diana says
Do you think some of the oil could be substituted for apple sauce, or yogurt? When I import the ingredients the cookies are over 100 cal each, -‘d that’s already with reducing the chocolate chips! Would love to make them lower calorie.
Erik Brenner says
Thank you for this. I’ve been looking all over to get the perfect low carb peanut chocolate cookie recipe!
Thalia @ butter and brioche says
I’ve never tried peanut flour – I must get my hands on some. Thanks!
Aimee says
I hadn’t heard of it til recently but now it’s my new favourite ingredient!
Anu says
This is wonderful, and so simple. I had no problem with this recipe, following the instructions closely, and everything held together. For my sweetener I used 100g of Erythritol plus 1/8 teaspoon each of monk fruit sweetener and pure Stevia, and that was perfect for my palate. I also added a dash of salt, and used 100% chocolate chips. Although butter, when encased within the sweet cookie batter, they were perfect. I baked these for 30 minutes and once out of the oven left them undisturbed for about 20 minutes, after which I was able to move them onto a cooling rack. And once they had cooled completely, I sampled a couple :) Thank you so much for a great recipe, this was a joy to make.
Anu says
Sorry, that should be “although bitter” not “although butter”.. haha. Speaking of which, I used coconut oil and coconut milk instead of almond milk, as that’s all I had at hand.