Baking Chocolate Peanut Butter Cookies With Coconut Flour
Ingredients
For the cookies:
1.13 cups coconut flour (farmhouse style)
1.5 tsp tapioca flour
1 tsp baking soda
1/2 cup unsweetened baking cocoa powder, sifted
1/2 cup crunchy peanut butter
1 cup unsweetened applesauce
1 tsp vanilla extract
1/3 cup unsweetened coconut milk yogurt (or common yogurt)
1/4 cup maple syrup or honey
1/2 cup chopped nuts of selection – pecans, walnuts or peanuts
3/4 cup chocolate chips (dairy-free if desired)
For the chocolate ganache:
Ingredients, For the chocolate ganache:
8 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon mild corn syrup
1/4 teaspoon vanilla extract
Pinch of salt
Instructions
To make the cookies:
To make the cookies:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 cup (200 grams) of brown sugar until light and fluffy. Beat in 1 giant egg and 1 teaspoon of vanilla extract.
In a separate bowl, whisk collectively 1 half cups (180 grams) of coconut flour, half of cup (60 grams) of cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Gradually add the dry ingredients to the moist elements, mixing till just mixed. Stir in 1 cup (120 grams) of semi-sweet chocolate chips and half cup (60 grams) of chopped peanuts.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside. Bake for 12-15 minutes, or until the cookies are set and the edges are lightly browned.
Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.
To make the chocolate ganache:
Place the chopped chocolate in a small saucepan.
In a small saucepan, warmth the heavy cream over low heat till simmering.
Pour the new cream over the chocolate and let sit for 5 minutes.
Whisk till the chocolate is melted and clean.
Let the ganache cool barely before utilizing.
To assemble the cookies:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the coconut flour, baking soda, and salt.
4. In a big bowl, cream together the butter and sugar until gentle and fluffy.
5. Beat within the eggs separately, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the moist elements, mixing until just combined.
7. Fold in the chocolate chips and peanut butter chocolate chip cookies butter.
8. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the perimeters are golden brown.
10. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.