Peanut Butter Almond Cookies

If you’ve been following the recipes here for a while, then you know that I’m eternally looking for new ways to use the dregs of making my own almond milk.  I use the pulpy meal in veggie-pâté, in macaroons, in veggie-burger, in bread and all manner of baked goods.

This is yet another one of those “I’ve got too much almond meal in the fridge freezer” cookie recipes.  My partner would argue that it’s one of those “you just want to make more cookies” recipes.  Whatever the case, they’re really fabulous.  And quick.  And easy.  And toddlers love’em.  And no matter what you have laying around you can probably make them (or something pretty similar at any rate).  They’re also gluten-free if you happen to roll that way or care at all.

Now enough intro and more cookie:

What you need:

  • 1 mashed, ripe banana (or 1/4  cup of applesauce or mashed potato)
  • 1 cup organic peanut butter (or other nut or seed butter of your choice)
  • 3/4 brown rice syrup (or barley malt if you want a more pronounced malty-ness)
  • 2 teaspoons pure vanilla extract
  • 2-1/2 cups almond pulp from making milk (or hazelnut pulp, or almond meal, or coconut flour, or ground up unsweetened coconut)
  • 2/3 cup tapioca flour (or arrowroot, or organic non-gm cornstarch, or white rice flour, or a combination thereof)
  • 1 scant cup sorghum flour (or oat flour, or quinoa flour)
  • 1 cup raisins (or chopped nuts, or chocolate chips, or chopped dried fruit)
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon S&B Oriental curry powder (optional; and yes, you read that right.  No, your cookies will not taste like curry since this particular curry powder is a lot softer and more floral than most.  You’re also using a really small amount.  It does add a subtle “je ne sais quoi” that’s pretty awesome.  If all you have is random curry powder brand X, you may want to omit, since I don’t take responsibility for the result at that point.)

What you do:

  1. Preheat the oven to 350F.
  2. In a large bowl, beat together the banana, peanut butter, brown rice syrup and vanilla until smooth.
  3. In a smaller bowl, mix together the almond pulp, tapioca flour, sorghum flour, salt, baking soda and curry powder.
  4. Add the dry ingredients to the sticky ones and mix until a smooth and sticky dough results.  It won’t be anything you can handle or roll, but for a drop cookie it’ll do the job.  If this is your first time working with a gluten-free cookie batter: I know it looks funny and seems wrong – trust me, it’ll work out fine.
  5. Drop by the tablespoonful onto parchment-lined pans. Leave enough space between the cookies to allow for some increase in size (a couple of inches is usually good).  Bake for 13 minutes or so.
  6. Let cool in the pan a wee bit and then transfer to wire racks.
  7. Makes about three and a half dozen cookies.

 

One Comment Add yours

  1. These look so good and are probably what I should turn to instead of using Chocolate chips. If you have the time I’d appreciate if you read my baking post 🙂

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