flourless peanut butter ginger cookies

Remember the peanut butter ginger chews I talked about the other day?

They are addicting to say the least.  My mind was instantly racing with recipe ideas. 

It kept stopping at cookies.

Seems pretty logical.  Take a classic peanut butter cookie and infuse it with ginger.  I searched for flourless peanut butter cookie recipes and pretty much found the same one everywhere I looked.

1 cup peanut butter + 1 cup sugar + 1 egg + 1 teaspoon vanilla

One cup of sugar sounded like a lot to me, but I knew it was not only there to sweeten, but to help thicken as well.

First things first.  I made a batch of creamy peanut butter.  Nothing but roasted nuts in this batch.

I wanted to try using maple syrup as the sweetener and cutting back the amount.  I knew maple syrup would not thicken the cookie like dry sugar.  Something else needed to be added.

Recently, I received a few samples of Pure Canadian Maple Syrup.  Just like the sweet packaging says, “pure maple syrup is the real deal.”  Definitely the truth.  This syrup was top notch!  Each bottle contains a different grades of maple syrup, and I of course sampled each one.

I used grade B in the cookies to add the most robust flavor.

So what about the extra ingredient?

Ground peanut meal!

In the first stage of the nut butter making, I ground the peanuts for about 30 seconds until a soft meal formed.  I scooped out 1c and reserved it for the cookies.  I wanted to use peanut meal to keep the cookies flourless, but also help to thicken them.

I thought they were for sure going to spread all over the pan so I didn’t flatten them at all.

I was shocked that they didn’t spread at all.  After cooling and taste testing 4 of these babies, I concluded they were a success.  They browned nicely on the outside and had a soft + doughy interior.

Flourless Peanut Butter Ginger Cookies v.1

adapted from flourless peanut butter cookies // yields 18-24 cookies

• 1 cup natural roasted peanut butter
• 1/2 cup pure maple syrup
• 1 cup ground peanut meal
• 2 teaspoons ginger, minced
• 1 egg, whisked
• 1.5 teaspoons vanilla extract
• sea salt + sugar to top

1. Preheat your oven to 350*.
2. Grind peanut meal in a food processor, magic bullet or blender until soft + slightly mealy.
3. In a mixing bowl, mix together the peanut butter, maple syrup, ginger, whisked egg, peanut meal, and vanilla until well combined.  The batter should form a soft dough.
4. Spoon onto a parchment lined cookie sheet, into tablespoon sized dollops.
5. Lightly flatten if desired.  I did not flatten mine.
6. Sprinkle each cookie with sugar and a pinch of sea salt.
7. Bake for 12-15 minutes, rotating the pan once, half-way through.  Cookies will continue to brown a bit once removed.
8. Let fully cool before handling.  They will firm up and

*notes:  You want to make sure to use natural peanut butter.  If using store bought with oil on top, make sure to drain off the oil or completely incorporate it into the nut butter before adding to the recipe.

These turned out ever so slightly sweet, with a warm peanut flavor, and a little kick from the ginger.  If you want them a bit sweeter, add 1/4c more maple syrup and 2-3T more peanut meal. 

Now the 2nd batch was a bit more authentic to the typical peanut butter cookie.

For this batch, I went with the pure cane sugar and no peanut meal.  I was still able to cut down the sugar by 1/3 cup without negatively affecting their texture.

Slightly crispy with a chewy center? 

Oh yes.

I favored these a bit more, and I think it was due to the texture.

I’m totally cookied out.

Flourless Peanut Butter Ginger Cookies v.2 [adapted from flourless peanut butter cookies] yields 18-24 cookies

• 1c natural roasted peanut butter
• 2/3c pure cane sugar
• 2t ginger, minced
• 1 egg, whisked
• 1.5t vanilla extract
• sea salt + sugar to top

1. Preheat your oven to 350*.
2. In a mixing bowl, mix together the peanut butter, sugar, ginger, whisked egg, and vanilla until well combined.  The batter should form a thick dough.
3. Roll into small balls, and place on a cookie sheet lined with parchment paper.
4. Gently press down with a fork, twice, to make a crisscross pattern.
5. Sprinkle each cookie with sugar and a pinch of sea salt.
6. Bake for 10-13 minutes, rotating the pan once, half-way through.  Cookies will continue to brown a bit once removed.
7. Let fully cool before handling.  They will firm up.

*notes:  You want to make sure to use natural peanut butter.  If using store bought with oil on top, make sure to drain off the oil or completely incorporate it into the nut butter before adding to the recipe.

Let the addiction continue!

And now to end with 3 things.

1. The blog switch continues but has been slowed by 1 glitch.  I’m really hoping to have it up and running by Monday! 

2.  I’m sure you’ve seen all of those “Shit so an so says” videos lately, right?  Well, the best one I’ve seen so far is “Shit Foodies Say.”  “My dog just went gluten free...it’s been so hard...wanna’ go to Whole Foods?”

3.  Who watches Parks and Rec??  I thought tonight's episode was extra fabulous.  I adore Rob Lowe’s character in that show!  “Lit-ra-lly!”

Ashley

chocolate coffee snack cake

After being away for the long weekend, our fridge was wiped clean of any + all vegetables.  As evidenced by my cheese-only pizza.  Chris needed the car this week for work + school so I didn’t get the chance to go to the store.

Good thing you don’t need vegetables to make cake.

I was also completely out of eggs.

And after the first failed attempt [photos 1+2] I had a breakfast snack cake that required no vegetables and no eggs.

Ta-daaaaaaa

The funny thing about recipe creating + photography is that you have to start taking photos before you know if something has failed.  This is most typically the case with baked goods.  I didn’t waste much time with the photographing and got right to the taste testing and then headed back to the kitchen.  The first trial was way too dry.

The second trial was nowhere near as dense and definitely not dry.

This is a barely sweet, chocolately cake, with a hint of coffee.

Perfect for breakfast or snacking.

Dunked in coffee, dusted with powdered sugar, or slathered with almond butter.

Take your pick or try all three.  It is the weekend.

Chocolate Coffee Snack Cake

vegan, gluten-free

• 1/2 cup raw buckwheat flour
• 1/2 cup gluten-free oat flour
• 3/4 cup sweet rice flour
• 1/4 cup almond meal
• 2 Tablespoons ground flax meal
• 5 Tablespoons unsweetened cocoa powder
• 1.5 Tablespoons instant coffee
• 3/4 cup unsweetened almond milk
• 7 Tablespoons maple syrup
• 3 Tablespoons + 1 Tablespoon oil
• 1/2 cup + 2 Tablespoons pumpkin puree
• 1 Tablespoon vanilla extract
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

1. Preheat your oven to 350*
2. In a 9x9 baking pan or 10” cast iron pan, place 1 Tablespoon oil in the pan and put into the oven for 5min to heat.
3. In a bowl, mix together the buckwheat flour, oat flour, sweet rice flour, almond meal, flax, cocoa powder, baking powder, salt, and baking soda.
4. In another bowl, whisk together the instant coffee, milk, maple syrup, 3T oil, pumpkin puree and vanilla until well combined.
5. Remove pan from the oven and carefully swirl the oil around to grease all sides. [coconut oil works really well for greasing]
6. Stir the dry ingredients into the wet until just combined.  Avoid over-stirring.  The batter will be thick, but not dry.  It should be semi-pourable.
7. Place the batter into the hot, greased pan, and carefully spread to the edges of the pan.
8. Bake on the middle rack for 30-35min for the 10” cast iron pan.  [if using 9x9 it may take longer] 
9. Toothpick test for doneness.  It should be moist, but not gooey or bone dry.
10. It’s important to let fully cool before cutting [or it will be crumbly] and store tightly covered once cooled + cut.

notes: You can use all buckwheat or all oat flour instead of the combination.  Chocolate chips and/or nuts can be added.  If adding nuts, add 1 Tablespoon extra milk.  The pumpkin adds no flavor, but keeps the cake moist.  For high altitude – set oven to 375* and use 1 1/4 teaspoons baking powder.  You can make almond meal by grinding raw almonds [unsalted/unroasted] into a meal like flour.  Honey can be used in place of maple syrup.  Well mashed banana can be used in place of pumpkin puree.

Now.  I have an overflowing plate of cake to attend to.  See you back here soon!

Ashley