Ginger Peanut Butter Cookies
Prep time
Cook time
Total time
Author: Samantha B. Johnson
Serves: 12
Ingredients
- 2 cups chestnut flour
- ½ cup peanut butter
- ⅓ cup honey
- ¼ cup ghee or coconut oil
- ⅓ cup coconut milk ( I have a link to a coconut milk free of thickeners on my resources page but you could also use homemade almond milk or water instead)
- 1 egg
- ½ tsp baking soda
- 1 tbsp vanilla extract
- 4 tsp cinnamon
- 1½ tsp dried ginger powder or 4" pressed fresh ginger (using a garlic press)
- ¼ tsp nutmeg
- ¼ tsp salt
Instructions
- Put all ingredients in a mixing bowl and mix together using hand mixer or just a large wooden spoon
- Form dough into a log and roll up in a piece of parchment paper and put in freezer for 30 min
- Preheat oven to 350 degrees
- Remove dough from freezer and slice into about 12 pieces
- Cover a cookie sheet with parchment paper and then roll slices into small balls and press balls to flatten into disks
- Bake for 20 min or until golden brown
- Let cool
- Best stored in refrigerator
Is is possible to sub another flour? Can I use coconut or almond and what amount do you suggest? Wonderful and helpful site!! Blessings!
Sure you can use either, although, I would not use just coconut by itself. You would want to mix it with another nut flour, like almond. Use no more than a 1:3 ration i.e. 1/3 coconut flour and 2/3 almond flour. Honestly thou I have stopped using coconut flour in baked goods I don’t like the consistency so much. Use the same amount of alternate flour.
Thank u!
Do you think coconut flour would be a suitable replacement for chestnut flour? Thank you!
No I would do almond or any other nut flour of choice instead. Coconut does not bake well by itself.
Made these cookies with almond flour but they were very soft & sticky…could not get them to firm up in freezer. I used blanched almond flour…was that the cause?
Yeah that is why I chose to use Chestnut flour in this case because it seems to make a firmer dough. Also Im not sure what you used for the milk? The coconut milk I use is pretty thick. All that being said its seemingly impossible to get a crunchy cookie using nut flours they just don’t bind together the way grain based flours do. They tend to be softer but if you store them in the fridge they will firm up. I will try to come up with an alternate version of this recipe that doesn’t use chestnut flour since I know it is expensive.
I’m noticing your dessert recipes have honey in them, everything I have read says honey is not good while treating for Sibo?
http://sibodietrecipes.com/sweeteners/
About to make these cookies and just realized I don’t have palm shortening… Thoughts? Is there anything else I can use as a substitute?
Could I use butter?
Yes butter would probably work just fine and might actually be more delicious 🙂 If you are sensitive to lactose or casein ghee can be used.
Delicious! I changed a few things – I did 3/4 cup coconut flour and 1 1/4 cup almond flour because I can’t have chestnut right now. I also used butter instead of palm shortening. My cinnamon was a little old, but I felt like there could have been just a little more cinnamon and a little more ginger. I used fresh nutmeg and that was the perfect amount. We ate them right out of the oven and they were chewy, flaky and delicious!
Could you make this without the ginger?
Sure