You might have seen our interview with Rick Levine over at Seth Ellis Chocolatier.
He’s pretty much rocking the nut free chocolate world. He teased us with something he’s been working on:
Yeah. Watch your backs Reese’s. Seth Ellis Chocolatier has got your number.
Anyways, Rick got us thinking-If he can make nut-free nut-butter cups then why hadn’t we worked out a killer peaNOT butter cookie recipe?
SO, we did.
Here it is.
Perfect PeaNot Butter Cookies. We like to call them PBX for short. It makes our cookies seem hardcore.
Gluten Free, Dairy Free, No Processed Sugar, Nut Free
Adapted from “The Joy of Cooking”
- 1/2 cup Coconut Oil
- 1 cup Granulated Palm Sugar
- 1/2 teaspoon Molasses
- 1 Egg
- 1 cup Sunflower Butter (Can’t find it? Any nut butter will do, almond, cashew, just don’t break out into hives)
- 1/2 teaspoon Vanilla
- 1/2 cup Rice Flour
- 1/2 cup Sorghum Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Guar Gum
- Preheat your oven to 375 degrees.
- With an electric hand mixer, stand mixer, or some serious forearm
strength, cream together the coconut oil, palm sugar and molasses. Beat
for at least two minutes to make sure the ingredients are well blended.
- Add the egg, sunflower butter, and vanilla and beat for another minute
or two, until the mixture has lightened in color slightly.
- In a separate bowl whisk together all the remaining dry ingredients, making a completely incorporated flour blend.
- Add the dry blend, in two batches, to the wet ingredients. Using your electric mixer (seriously, your arms will be sore for days if you
try to do this without electricity), blend the dough until it looks
like it is beginning to firm up. It should become less sticky and will
pull away from the wall of the bowl.
- Scoop out cookies onto a cookie tray. Press the tines of a fork onto the top of each cookie, slightly flattening the dough balls while leaving an imprint of the fork. Sprinkle the coarse sea salt on each cookie, just a few grains will do!
- Put the cookies in the oven and bake for 8-10 minutes, or until browned around the edges.
- Remove the cookies from your oven and let cool for five minutes before removing to a cooling rack.
Yield: ~35 two inch cookies
Prep. Time: 15 minutes
Baking Time: 8-10 minutes
June 28, 2011