A lot of people in my life have been trying to cut down on the amount of processed sugars, wheat, and/or gluten in their diets. I’m always excited and interested in baking experiments, and want everyone to be able to have a treat, so I decided to bake some cookies that my friends could eat. I knew that one of them specifically loves peanut butter cookies, and another loves peanut butter in any form, so I decided that more peanut butter baking was the way to go. Usually when I bake gluten-free desserts, I use a mix of rice flour and almond meal, but having neither on hand, I had to get creative. I made a mix of gluten-free flours that was very nutty, and was a little worried that the cookies would turn out too heavy and dense. I used coconut flour and quinoa flour (both protein packed!) and threw in some tapioca flour to lighten it up. In the end, I decided that the coconut flour really complimented the PB very well, so I’m glad I went with that. The cookies were not too heavy and they were chewy just the way a regular peanut butter cookie should be.
While coming up with the recipe, I realized that I’ve never actually baked using agave as my primary sweetener. I planned to use it this time, but when looking through my cupboards I happened to have some dried dates in the house, and had seen some recipes using date paste as a sweetener, so I decided to mix the two in this recipe. I think they gave the cookies a really nice natural flavor, yet they didn’t make them taste too “healthy”.
The cookies had a great reception (and they were even appreciated by friends who eat regular sugar- and wheat gluten-laden desserts! Some even said they couldn’t taste the difference).
*This recipe makes 2 dozen cookies
1/2 cup plain unsweetened applesauce
2 Tblsp. coconut oil, melted
1 cup unsweetened, natural, peanut butter (try to use a kind where the oil doesn’t separate out)
3/4 cup dried pitted dates
1/2 cup medium agave
1 1/2 tsp. Ener-G egg replacer powder + 2 Tblsp. warm water, blended till frothy
1 1/2 tsp. pure vanilla extract
1/4 cup plain unsweetened almond milk
1 1/3 cup coconut flour
1 cup tapioca flour
3/4 cup quinoa flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/3 tsp. salt
Preheat your oven to 350 degrees. Line your cookie pan with a silpat baking sheet.
Place about 3/4 cup dates in a bowl of boiling water, and set aside for a few minutes.
In a large bowl, mix the dry ingredients. Set aside.
Pour out the hot water from the bowl of dates, and place dates in a blender along with about 1/3 cup of new water. Blend on high until it forms a paste (add a little more water if needed).
In a medium bowl, combine the wet ingredients. Pour into the dry mix and stir with a large wooden spoon. You may have to work the dough with your hands in order to fully combine all ingredients.
Shape the dough into 1 1/2 inch balls and place the balls on your prepared pan 1-2 inches apart (these cookies will not spread).
Slightly flatten the dough with a fork in a cross-hatch pattern.
Bake 11-13 minutes. Let cookies sit on pan for 5 minutes to set, and then remove with a spatula and cool on wire racks.