PB & GF?

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In honor of my little peanut who just turned nine, I thought it only appropriate to share one of her favorite cookies of all time; classic peanut butter cookies. These old-fashioned chewy treats have been a staple in our house for years, but the recipe is by no means traditional. More…

In honor of my little peanut who just turned nine, I thought it only appropriate to share one of her favorite cookies of all time; classic peanut butter cookies. These old-fashioned chewy treats have been a staple in our house for years, but the recipe is by no means traditional. Our grandbaby also happened to spend the first six and a half years of her life on a gluten-free/dairy-free diet. During that time, I invested many hours in the kitchen reworking many of my recipes so that we could all eat the same food when she came for dinner, was visiting at brunch, or eating an after school snack. And this little nut also likes to bake, and cook, and eat. Between my desire to share the experience of making food and her desire to help, and ultimately eat, along with her dietary restrictions–we challenged each other. The results were so good that we still use many of the GF/DF recipes today; and she is no longer on the restricted diet!

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It turns out that many of the recipes I reworked are also pretty good for someone on a diabetic diet, or anyone watching their carb intake, as my preferred source of flour replacement is a combination of almond flour and coconut flour. Together, these flours offer a very low glycemic load and are pretty high in dietary fiber. I am not saying there is no sugar to be had, but the load ends up being much lower without the all-purpose flour. The recipe below makes 30 cookies that are 182 calories each with an estimated glycemic load of only 8. Pretty good for a moist, buttery Thai-inspired nibble! That reminds me, the thing that makes these biscuits alluring is an East-meets-West influence. The use of coconut oil ended up being pure genius–if you like a good Asian peanut sauce. The aroma in the kitchen while these babies are cooking is intoxicating.

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Thai Peanut Butter Cookies

INGREDIENTS

Wet Ingredients

  • 200 grams of coconut oil
  • 200 grams of baker’s sugar
  • 200 grams of brown sugar
  • 1 Tbsp vanilla
  • 2 eggs
  • 200 grams peanut butter

Dry Ingredients

  • 100 grams of almond flour
  • 100 grams of coconut flour
  • 1 tsp baking soda

MISE EN PLACE

  1. Measure out ingredients.
  2. Sift together flour, baking soda, and salt in bowl.

STEP ONE
Preheat oven to 350 degrees. Cream fat, sugar, vanilla, and eggs together. Beat until smooth. Add peanut butter and beat again until smooth. Add dry ingredients and mix until combined.

STEP TWO
Using a cookie scoop for uniform-sized cookies, place balls on ungreased cookie sheets and bake for 10-15 minutes or until desired doneness.

COOK’S NOTES:
This recipe was altered to be gluten and dairy free from a classic peanut butter cookie recipe written on lined notebook paper with years of peanut butter marks and vanilla extract stains that give away its age. I do not know where it came from, but I salute the original creator…whoever you are =)

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