PEANUT FLOUR & CHOCOLATE CHIP COOKIES
Little treats for when you feel like having something sweet but you do not want to fill yourself up with a heavy, sugary or unhealthy dessert.
You know those afternoons when you feel like having “something” but nothing too big, cause yours is not real hunger? Nothing too sugary or fattening cause you’re trying to stay fit and healthy? Or maybe you’d like a tiny “dessert” after lunch but nothing really heavy cause you’re quite full already?
If that’s you sometimes, craving some sweetness, two of these little cookies will satisfy your sweet cravings without any real harm.
Sure, you can make them bigger, but by keeping them this small you’re actually able to choose whether to just have a couple as a snack or dig in for more!
Perfect with a cup of coffee or afternoon tea, probably not enough for a breakfast, unless you add something else (if you’re a breakfast person who needs to have a very nutritious meal in the morning, these cookies alone won’t be enough for you).
These cookies are paleo-friendly, gluten-free and vegan.
Ran out or cannot access some ingredients?
Not caring about making your cookies gluten-free or vegan?
Here below are some tips on what to use as a substitute:
- If you do not care about making them gluten-free, you can sub the GF flour with a regular all-purpose flour or oat flour.
- If you do not care for making them vegan, feel free to sub flax eggs with 2 regular eggs or you may use a milk of your choice instead, but I cannot guarantee the texture will be the same.
- If you do not have peanut flour, feel free to use any other nut flour; almond, hazelnut flours would be great replacements.
- If you do not have any nut flour at all, no worries: just grab a few handfuls of your favorite nuts and blend them – you most likely won’t get a flour out of them but a more oily nut mix, therefore I would recommend lowering the amount of coconut oil since you already have a good amount of the natural oil from the nuts which you do not usually have by using a flour.
- If you do not have or not like to use coconut oil, I recommend using another good quality oil: olive, flax or avocado are my go-to and by far among healthiest choices BUT the flavor may be affected by using another oil.
- If you do not have any NATURAL sweetener, either just reduce the amount of sugar or use coconut sugar or beet sugar instead. Erythrol, xylitol are great natural sweeteners, while I recommend steering away from stevia as it leaves a particularly pungent taste, which will affect the overall flavor of the cookies.
Prep Time | 30 minutes |
Servings |
cookies
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- 2 Flax Eggs (2 Tbsp ground flaxseed + 5 Tbsp water)
- 1 cup peanut flour
- 1/2 cup gluten-free all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Salt
- 1/2 cup coconut sugar
- 1/4 cup sweetener of choice (possibly natural)
- 1/3 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1/2 cup extra dark chocolate chips or small chunks I used 73% cacao
Ingredients
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- Heat oven to 375F.
- In a small bowl, mix the ground flax meal with water and let sit in the fridge for at least 10~15 minutes to thicken.
- Meanwhile, combine all of the dry ingredients (peanut flour, GF flour, sugar, baking powder, baking soda and salt ) in a medium bowl and whisk together until fully incorporated.
- Once the flax meal has thickened, add that into the flour mixture, then stir; add the coconut oil and vanilla and stir again.
- Add chocolate chips and stir until you reach a very soft dough, not crumbly at all.
- Using a rounded tablespoon, scoop out 1 full tablespoon of dough from the bowl and drop it onto a cookie pan, previously lined with a parchment paper sheet. You should have small balls of dough (smaller than a golf ball) with the bottom part flattened and the top part well rounded.
- Once all of the dough has been scooped out, grab a fork and flatten a little bit the cookies: you do want to leave the cookies with the “stripes” left by the dents of the fork. I flattened them twice forming stripes in both directions, but be sure to leave the cookies about half inch thick, you don’t want them completely flattened out.
- Bake for 10 minutes then remove immediately the pan from the oven and let cool down.
Prep Time | 30 minuti |
Servings |
biscotti
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- 2 uova di semi di lino 2 cucchiai di semi di lino macinati + 5 cucchiai di acqua
- 120 g farina di arachidi
- 60 g farina per dolci senza glutine
- 2 g lievito in polvere
- 2 g bicarbonato di sodio
- 2 g sale
- 60 g zucchero di cocco
- 30 g dolcificante a scelta possibilmente naturale
- 80 ml olio di cocco liquido
- 1 cucchiaino estratto naturale di vaniglia
- 85 g gocce o cubetti di cioccolato fondente extra io ho usato cubetti al 73% di cacao
Ingredients
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- Riscaldare il forno a 190 gradi.
- In una scodellina, mescola bene la farina di lino macinata con l'acqua e lascia riposare in frigorifero per almeno 10-15 minuti per addensare.
- Nel frattempo, unisci tutti gli ingredienti secchi (farina di arachidi, farina senza glutine, zuccheri, lievito, bicarbonato di sodio e sale) in una ciotola media e mescola con una frusta fino a incorporarli completamente.
- Una volta che la farina di lino si è addensata, aggiungila al composto di farina, seguita dall'olio di cocco e dalla vaniglia, mescolando bene.
- Aggiungi per ultime le gocce di cioccolato e mescola fino ad ottenere un impasto molto morbido, per niente friabile, da lavorare con le mani.
- Con un cucchiaio da cucina, preleva un po’ di impasto e fanne una pallina (più o meno delle dimensioni di una pallina da golf) che andrai a riporre su una teglia da biscotti rivestita di carta forno.
- Una volta che tutto l'impasto è stato utilizzato per fare le palline, prendi una forchetta e schiaccia un po' i biscotti, formando delle “strisce”. Io ci ho passato i enti della forchetta due volte, formando strisce in entrambe le direzioni.
- Assicurati comunque di lasciare i biscotti spessi circa 1cm, non vuoi che siano completamente appiattiti.
- Inforna per 10 minuti poi togli subito la teglia dal forno e lascia raffreddare.