Low Carb: Chocolate Peanut Butter Cookies

I am married to a PB loving, recovering ReeseAholic, so I bought some peanut flour (dark roasted is best), coconut sugar (not ideal, but not the worst, either) and messed around with takes on making cookies with them and dark chocolate chunks.

What I came up with is almost identical to one i found on a web site somewhere:

7 TBS softened, unsalted butter (I tried it once with peanut butter instead, but texture was too crumbly)
1/4-1/3 Cup coconut sugar or mix it half and half with Diabetisweet Brown
1 large egg
2 tsp vanilla extract
1 Cup peanut flour
1/2 tsp baking soda
1/4-tsp kosher salt
1/2 Cup chocolate chunks, less or more to taste

Preheat oven to 350F

Beat butter and sweeteners til fluffy, scrape down into bowl
Add egg and vanilla, blend just til well mixed in
Add peanut flour and baking soda, mix on low just until it forms a clump
Scrape down and stir in chocolate chunks

Form into 28 small balls or 14 large ones. Flatten with your palm on a parchment lined pan; not thin, just flat topped but still puffy. Mark the tops with a fork if desired.

Bake for 8-15 minutes depending on size and if they seem done (will still be soft and puffy in center. (I liked the batch cooked the longest the best, when large).

Let cool on pan enough so they don’t fall apart when removing to a cooling rack. Taste best at room temp.

ETA: http://www1.netrition.com/byrd_mill_peanut_flour_dark_12.html

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold