I’m experimenting with gluten-free baking lately. Partly because it’s a challenge, which is fun, and partly because it gives me a great excuse to go to the bulk food store for new ingredients. I realize this makes me a total geek.
These peanut butter crinkle cookies are also grain-free. I used coconut flour in the batter. This is not the first time I’ve baked with coconut flour (I made this chocolate almond tart once and it was gluten-free too). If you haven’t worked with coconut flour before, know that a batter made with coconut flour is just weird. The batter is incredibly sticky, and only gets stickier the longer it sits. A strange state somewhere between molasses and melted marshmallow. You will need patience and several clean spoons.
The cookies baked up soft, light and a bit chewy. Not a typical peanut butter cookie. A bit cake-like. I love the crinkle tops.
- ½ cup coconut flour
- 1 cup natural peanut butter I used chunky style
- 1½ cups brown sugar
- 4 eggs
- ½ teaspoon vanilla
- ½ teaspoon sea salt
- Mix together peanut butter, sugar, eggs, vanilla and salt until creamy and smooth. Stir in coconut flour to be sure that is fully incorporated. Dough will be soft and very sticky.
- Drop tablespoon sized mounds of dough, 2 inches apart on cookie sheet lined with parchment paper. Bake at 375 for about 14 minutes.
- Allow to cool about 5 minutes before removing the cookies off the cookie sheet onto a cooling rake.
- Makes about 3 dozen cookies.