May | 2009 | Cookies and Candids

Archive for May, 2009

Black Sesame Seed Peanut Butter Cookies

Published May 3, 2009 Cookies , Gluten-Free , Peanut Butter , Wheat-Free 3 Comments

These cookies taste just like peanut butter, so make sure you have some pb fans around before making them! The black sesame seeds lend themselves to a more sophisticated presentation and because they get toasted in the oven during baking they add a wonderful roasted crunch to every bite. This is definitely more “adult” than your typical peanut butter cookie.

Ingredients:
1 cup creamy peanut butter
3/4 cup sugar
2 1/2 tsp. Ener-G Egg Replacer, blended with 3 Tblsp. warm water
1/2 tsp. vanilla extract
2 Tblsp. coconut flour
1 1/2 tsp. baking soda
5 Tblsp. black sesame seeds

Preheat oven to 350°F.
Beat together peanut butter and sugar with an electric mixer until combined well, about 2 minutes. Beat in blended Egg Replacer, vanilla, coconut flour, and baking soda until smooth.
Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets for 2 minutes, then transfer to racks to cool completely.

Tart Cherry-Chocolate Chip Cookies

Published May 1, 2009 Chocolate , Cookies 3 Comments

My mom made these cookies last night, using the cookie dough recipe from my White Chocolate Macadamia Nut Cookies that I posted about two weeks ago. She substituted about 1/2 cup of whole wheat pastry flour into the all-purpose flour that I originally used, 1 teaspoon of almond extract, and instead of white chocolate chunks and macadamia nuts, she used dark chocolate chunks (that she cut from a large bar of bittersweet chocolate) and tart dried cherries. The sweetness of the dough was cut a bit by the sourness of the cherries, which really went well with the dark chocolate, and the almond, although subtle, added a lot in overall flavor.

My mom would like to add that next time she wouldn’t use the whole wheat pastry flour, because it made the cookies a little heavier than she really wanted. She’s also interested in trying out a combination of white chocolate chips and dried cherries to see what that tastes like. I think that’s a great idea, but want to assure everyone that in this version, both the dough and the baked cookies were very tasty and hard to stop eating!