The last time I made peanut butter cookies, I was less than impressed with the results. In fact, I got a little sassy and called the sorry flavorless cookies downright “wussy.” (And I won’t take it back!) So I was definitely ready to try a different peanut butter cookie recipe for this week’s Tuesdays with Dorie recipe.
Plus, this time, I had a secret weapon!
Have you guys seen/tried peanut flour yet? I started reading about it on blogs this year, and then about a month ago my local Trader Joe’s started carrying it. I immediately bought a bag, got it home, realized I didn’t know WHAT to do with it, and stuck it in the back of the cupboard, where it languished until this past week. (One day I hope to be cured of my impulsive grocery-buying ways. Except not really.)
I’d read of people using it to flavor their smoothies and oatmeal–it packs a lot of protein and peanut flavor, with much less fat and calories than actual peanut butter. I hadn’t read about people using it for baking, but someone’s got to be the first, right?
Since I’d never baked with peanut flour before, I stayed conservative. I made a half batch, which called for 1.25 cups of flour, so I used 1 cup of AP and 1/4 cup of peanut flour. I also added teensy chocolate chips in addition to the chopped salted peanuts. I would have tried the cocoa powder variation, but I wanted to see how the batter worked with the peanut flour before adding any other variations to the mix.
Now of course, the problem with this experiment is that I didn’t have a control group of cookies–ones baked without the peanut flour. (I never claimed to be a scientist!) So I can’t really say how much the peanut flour changed the texture or flavor of these cookies. I can say that their texture didn’t seem negatively affected at all–they were still soft in the middle with a crisp outside edge.
The flavor, too, was good. They didn’t hit you over the head with their peanutty-ness, which is either good or bad depending on your tastes. I would have expected maybe a stronger peanut flavor, but maybe I have dull taste buds, or maybe it would have been even fainter without the peanut flour. I am curious to try it again and substitute even more peanut flour and see what happens. I can also see it being awesome in brownies or chocolate cookies, to give them a bit of a Reese’s taste.
Q: Any other peanut flour users here? What recipes should I use it in?