Baking Chocolate Peanut Butter Cookies With Coconut Flour

Baking Chocolate Peanut Butter Cookies With Coconut Flour

Ingredients

For the cookies:

1.13 cups coconut flour (farmhouse style)

1.5 tsp tapioca flour

1 tsp baking soda

1/2 cup unsweetened baking cocoa powder, sifted

1/2 cup crunchy peanut butter

1 cup unsweetened applesauce

1 tsp vanilla extract

1/3 cup unsweetened coconut milk yogurt (or regular yogurt)

1/4 cup maple syrup or honey

1/2 cup chopped nuts of selection – pecans, walnuts or peanuts

3/4 cup chocolate chips (dairy-free if desired)

For the chocolate ganache:

Ingredients, For the chocolate ganache:

8 ounces semisweet chocolate, finely chopped

1/2 cup heavy cream

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

Pinch of salt

Instructions

To make the cookies:

To make the cookies:

Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.

In a big bowl, cream collectively 1 cup (2 sticks) of unsalted butter and 1 cup (200 grams) of brown sugar till mild and fluffy. Beat in 1 massive egg and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 half of cups (180 grams) of coconut flour, half cup (60 grams) of cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

Gradually add the dry elements to the moist components, mixing until just mixed. Stir in 1 cup (120 grams) of semi-sweet chocolate chips and 1/2 cup (60 grams) of chopped peanuts.

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside. Bake for 12-15 minutes, or until the cookies are set and the edges are lightly browned.

Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.

To make the chocolate ganache:

Place the chopped chocolate in a small saucepan.

In a small saucepan, warmth the heavy cream over low warmth till simmering.

Pour the new cream over the chocolate and let sit for five minutes.

Whisk till the chocolate is melted and clean.

Let the ganache cool slightly earlier than utilizing.

To assemble the cookies:

1. Preheat oven to 350 degrees F (175 levels C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together the coconut flour, baking soda, and salt.

4. In a large bowl, cream collectively the butter and sugar till light and fluffy.

5. Beat in the eggs one by one, then stir in the vanilla extract.

6. Gradually add the dry elements to the moist elements, mixing till simply combined.

7. Fold in the chocolate chips and peanut butter.

8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

9. No Bake Chocolate Peanut Butter Cookies for 10-12 minutes, or until the edges are golden brown.

10. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.