Have I already told y'all how much I am in love with Bob's Red Mill Coconut Flour? Well I am. I love the soft texture and the slightly sweet and slightly coconut-y flavor. I have been trying to replace most of my all-purpose flour with this in my baking lately. Tonight I tried it out in some cookies, and I think it worked out fantastically.
Gluten Free Peanut Butter Chocolate Chip Cookies
2 cups creamy no-stir peanut butter
1 cup evaporated cane juice (sugar)
1 cup coconut flour
1 cup semi-sweet chocolate chips
1/2 cup nondairy milk
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment or a silicone baking sheet.
Add all ingredients to a mixing bowl and mix well until everything is well incorporated and you have a crumbly dough.
Grab about 2 tablespoons worth of dough and form into a ball, then flatteninto a cookie sheet.
Place 12 cookies on each sheet and bake for about 15 minutes, or until crackly on top and just beginning to brown.
Allow to cool at least 5 minutes before transferring to a rack ro cool completely.
Makes 2 dozen cookies.
