TWD: Peanut Buter Crisscrosses

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?

14 Responses to TWD: Peanut Buter Crisscrosses
  1. Paula says:

    I have never heard of peanut flour. I would think it could go rancid rather quickly. Interesting experiment anyway. And I can relate to the impulsive grocery store buys. I am so guilty…but it's so much fun. Too bad we aren't neighbors so we could share our finds.

  2. jillbert says:

    OK, I never heard of peanut flour before today, but I just saw it here:
    I think she used all peanut flour in her version.

    I made these with plain old flour and liked them a lot. The chopped, salted peanuts were a great addition!

  3. Rachel says:

    Hello my name is Rachel and I'm a compulsive grocery shopping-aholic. I have waaay too many types of flour in my pantry right now–but I've never had pb flour! Sounds exciting and your cookies look great!

  4. Jules Someone says:

    I did the same thing you did! And I completely forgot to use my peanut flour in these cookies! I might try them next with a larger sub – maybe half AP flour and half peanut flour. I'll let you know how they turn out!

  5. Tia says:

    wow – peanut flour!!! I'd love to try that!

  6. Peggy says:

    I have not heard of peanut flour. I have trouble finding almond flour at my store so I doubt they would have peanut. Your cookies look really good.

  7. steph- whisk/spoon says:

    that's funny– in my post i asked if anyone had seen or tried this PB flour from TJs, which i recently noticed in the store. i've heard that people use it as a protein powder, but i wondered how it would be to bake with. looks like a success to me!

  8. Allison says:

    I've never heard of it either, but my initial thought is that it can be used like any other nut flour. Could make for some fun experimenting. Mabye sub some in a tart crust and fill with a dark chocolate ganache to create a giant inside out peanut butter cup?? Oh, now I might have to go buy a bag to try that out!

  9. spike. says:

    I never seen peanut flour in the store but now I'm going to have to look for it!

  10. Katrina says:

    I do the same thing when shopping. But I have never seen or heard of peanut flour! Awesome!
    Glad it worked in the cookies. Can't wait to see you use it in other things!

  11. Nichi says:

    I think partial peanut flour is probably the way to go because yours look great!

  12. Jasmine says:

    What a great way to boost the peanut flavor in these cookies! I had never heard of peanut flour before. I doubt I can find it in Montreal. Your cookies look great! Thanks for baking with me this week!

  13. cindy says:

    I have not heard of peanut flour–I don't get out much! But I do know this was one great cookie. I will make it often.

  14. Avanika [YumsiliciousBakes] says:

    Hehehe I do that while grocery shopping too. Looks like the experiment worked!

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