Peanut butter always makes me happy. If I could I would take down a whole jar...but that would be a whole lot of calories and a bit gluttonous so I refrain. I do have to have a little bit every day because I crave it the way some people crave chips or chocolate. You can have those, but leave me my peanut butter and I will be a happy girl. I realized that it had been far too long since I have made peanut butter cookies last weekend so I decided to whip up a batch.
However, I love peanut butter and maple together so I wanted to make them maple peanut butter cookies. If you have not tried this combination, you should, it is absolutely divine. Especially with coffee! I decided to make them gluten free as well, using quinoa flour because its nutty quality goes well with the peanuts, and almond flour because it gives such a wonderful texture to baked goods.
Honestly, when I was mixing the dough, it was a bit of an experiment because I was playing with an old vegan peanut butter cookie recipe I had used in the past. Totally changing it and hoping for the best results. Lucky me, because they turned out amazing and I can honestly say that they were the best peanut butter cookies I have ever made.
I didn't stop there with them however....I decided that they needed to be sandwiched together with maple peanut butter ice cream! I always have some of it in my freezer, as it is my favorite flavor. The ice cream sandwiches were seriously amazing! Luckilly I didn't eat them all last weekend or give the rest away, as it is 90 degrees this week and I feel like they are just the treat I need!
Maple Peanut Butter Cookie Ice Cream Sandwiches
makes about 12
1 cups almond flour
1 cup quinoa flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup smooth organic peanut butter
2/3 cup pure maple syrup
1/3 cup coconut oil
1 Tbsp pure vanilla extract
2 tsp maple extract
1 cup chopped roasted peanuts
For the cookies, Mix together flours, baking soda and salt in a medium bowl. In a large bowl, whisk together peanut butter, maple syrup, coconut oil, and vanilla and maple extracts. Whisk the flour mixture into the peanut butter mixture until well blended, and stir in the peanuts. Chill mixture until firm, about an hour in the fridge. Preheat the oven to 350 degrees, and line a baking sheet with parchent. Roll the dough into 1 1/2 inch balls and place on the baking sheet. Flatten slightly with a fork and bake for 7-10 minutes until lightly browned and set. Let cool completely.
For peanut butter ice cream, combine all ingredients in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once done freezing, pour into a container with a lid and place in the freezer for at least 4 hours or over night to firm up.
To assemble ice cream sandwiches, scoop about 2 Tbsp of ice cream onto a cookie and flatten down slightly (be careful because the cookies can be delicate if the ice cream is hard. If it is too hard, let it sit out a little while before you do this step). Top with another cookie and press down. Repeat with remaining cookies.