Now say it five times fast.
Uh-huh, more difficult than you thought, right? These cookies are unintentionally vegan and oh, so, decadent. Raise your hand if you enjoy, chocolate, mint, or peanut butter. You like all three? Even better. (Moment of truth: I prefer to eat my mint and dark chocolate chips naked, by the handful.) The recipe yields approximately 24 cookies dropping a tablespoon sized ball on the baking sheet.
Your New Favorite Cookie:
1/4 cup all-purpose flour
1/2 cup peanut flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I forgot this, but I’m sure it would make the flavors pop)
3/4 stick of butter
1/4 cup white sugar
1/4 brown sugar
1/2 teaspoon vanilla
2 tablespoons steel-cut oats
mint and dark chocolate chips
2-3 tablespoons almond milk (as needed)
*Preheat oven to 350 degrees.
1. Sift together flours, cocoa powder, baking soda, and salt.
2. In microwave melt butter almost completely.
3. In separate bowl combine sugars, butter, vanilla, and oats.
4. Combine flours and sugar. Add in desired amounts of chocolate, raisins, and other goodies.
5. If dough is too dry add almond milk as needed.
6. Bake for 9-10 minutes for a doughier cookie OR 14 minutes for an average cookie like crunch.
7. Let rest and enjoy!
These may be a new favorite, but I may become a chocolate purist next time and only use dark chocolate chips to compliment the peanut flavor. Mint and chocolate are as peanut butter and chocolate, together they create a raucous marriage; it melds but could use some work. Either way there is something about it that makes you keep coming back for more; at cookie number six I bagged them and put them out of sight.
Enjoy your cookies with a cup of hot peppermint tea for the ultimate mint experience or dunk them in a mug of vanilla almond milk. Mmm, go ahead, pull out your baking sheet. I dare you.
What’s your favorite type of cookie?
How do you use peanut flour?