Peanut (Flour) Trail Mix Cookies

I've had Trader Joe's peanut flour in my pantry for months. Initially, I bought it because it was cheaper than protein powder. I used it a few times, was unimpressed, and didn't look at it again until today. I had a baking itch but was extremely low on flour, so my mind started to stir. As I was sitting on the bus coming back to my apartment, I had this moment, like in cartoons, where a light bulb appeared above my head. I wasn't sure if my idea would work - in fact, I had many doubts. I guessed on a lot of the ratios. I've never baked with peanut flour before. I almost set my microwave on fire while heating up coconut oil. Really, it could have been a horrible disaster.



But it wasn't.





These cookies are amazing. Jumbo sized, hearty but soft and moist inside, with a lot of crunch from the bits of nuts, dried fruit and chocolate throughout. The peanut flour adds a subtle nutty taste but isn't too overpowering, which I liked. It allowed every ingredient in the cookies to take some of the spotlight; I could taste the roasted almonds, the touch of coconut from the oil and the tart burst of dried cherries.



In short, these cookies rock. They're also vegan, wheat-free, made with healthy ingredients and will completely fill you up with just one. So, if you're not completely sick of cookies by this point (shame on you, if you are) then give these a shot.


Peanut (flour) trail mix cookies
Ingredients
- 1 cup peanut flour
- 1/2 cup rolled oats
- 1/2 cup spelt flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt

- 1 flax egg (1T flax, 3T water)
- 1/3 cup coconut oil, melted
- 1/2 cup non-dairy milk
- 1 tsp vanilla

- 1/2 cup trail mix (I used a mix of almonds, cashews, cherries, golden raisins, pistachios and chocolate chips from TJ's)

Instructions
- Preheat oven to 350.
- Combine dry ingredients in a mixing bowl. In a separate bowl, combine wet ingredients. Add wet to dry and stir until dough is combined. Fold in trail mix.
- Using a 1/4 cup scoop, place cookies on a parchment lined baking sheet and bake for 18-20 minutes, or until golden brown on the edges. Allow to cool for 10 minutes.

Makes 8-10 cookies