Gluten Free Peanut Flour Cookies
A delicious, gluten free and protein-rich twist on flourless cookies
I have several friends with celiac disease who must eat a gluten free diet, and in experimenting to make cookies they can enjoy, I came up with this modification of the standard flourless peanut butter cookie recipe which usually contains only peanut butter, sugar and egg.
With the addition of peanut flour, the cookies take on a texture very much like traditional wheat flour peanut butter cookies, soft, moist and chewy! Plus, the peanut flour adds extra protein and makes these cookies a healthier and more nutritious snack!
All photos taken by the author of this article
Prep Time: 25 minutes
Total Time: 35
- 1 large egg
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 cup peanut butter
- 1 1/2 cups peanut flour (grind roasted peanuts to powder in blender or food processor)
- 1/2 teaspoon vanilla extract
- 1/3 cup chocolate chips (optional)
- Preheat oven to 375Â°F and grease baking sheet.
- Beat together egg, sugar, baking soda and vanilla. Beat in the peanut butter. Add peanut flour until you have a stiff dough (may need a little more or less than called for.) Stir in chocolate chips if using.
- Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork to slightly flatten. Bake for 5-7 minutes, until lightly set.
- Let cool thoroughly on cookies sheets, as they're very delicate until cool.
- Note: as with most gluten-free cookies, it's much better to take these out of the oven too soon than to leave them too long. You don't want them to dry out, or they lose their wonderful chewy texture!
This recipe can be made with almond flour and almond butter instead of peanut, if you prefer. Just use almond extract instead of vanilla, in the recipe.
While both almond flour and peanut flour are available for purchase, it is easy to make your own if you have a blender or food processor, and much cheaper than buying the pre-ground product. Also, you get a fresher-tasting flour by grinding your own.
I make both peanut flour and peanut butter at home. Here is a batch of my home-made peanut butter:
Why Valencia Peanuts?
Valencia peanuts have a slightly different flavor than Virginia peanuts.
I like the way these peanuts taste, and like the fact that, being grown in New Mexico, they are not nearly as likely to have mold spores on the skins as varieties grown in hot, humid locations often do. These mold spores can be detrimental to health, and are thought to be a contributing factor or even the primary cause of peanut allergies in some individuals.
I buy raw peanuts in bulk (40 pound lots) and store them using a FoodSaverÂ® . This vacuum sealer greatly increases the storage life of the peanuts by removing excess air and sealing them securely against moisture. Raw peanuts store longer than roasted because the roasting process releases oils and exposes them to the air, which hastens rancidity.
Gluten free peanut butter cookie perfection!
The most wonderful thing about these cookies is that the use of the peanut flour gives them a soft, moist and chewy texture similar if not superior to traditional wheat-flour cookies--a treat that everyone can enjoy!