Ever since trying coconut flour for the first time in these pancakes, I have been seriously hooked! I mean, really—- a gluten-free, grain-free flour that’s packed with protein and fiber AND still tastes great in baked goods?? I’m all in.
So once I conquered the pancake obstacle, my next challange was baking cookies. And not just any cookies. Peanut butter cup cookies. Who wants plain old chocolate chip when they can have mini peanut butter cups instead??
The result: coconut flour, you won me over again… and in a very surprising way, I might add! As soon as I took a bite of my first cookie, I was instantly reminded of those times I’ve baked with chickpeas. Yes, like the bean.
I’m sure you’ve put black beans in your brownies or chickpeas in your cookies at some point or another, right? Glad I’m not the only one. But, honestly, these coconut flour cookies had a very similar consistency: super cake-y, light, delicate little cookies. And with that pop of peanut butter and chocolate, well I had just gone straight to cookie heaven!
Another bonus: there’s only 1/4 cup of agave in the whole batch, so they’re not too sweet (especially with those mini pb cups involved).
As you can see, they obviously don’t look like your average enriched flour-butter-loaded-sugar-packed cookie. But don’t let that steer you away! Take one bite of these little babies and I swear you’ll be as hooked as I am! Nate’s already requested a second batch— so we’ve certainly go his stamp of approval on them 😉
The only downside I’ve found of coconut flour is I haven’t been able to make anything completely vegan with it, as it really needs one or two eggs for moisture. If you get these to work with a flax or chia egg, let me know! I’m sooo curious what your secret is!
Now go eat a cookie. It’s Wednesday!