Peanut Flour Chocolate Crinkle Cookies

Throughout this experience I have tried multiple methods of eating peanut protein - all of which I find pretty revolting.

Peanut butter proved to be an irritant to my throat and esophagus, and actual peanuts were pretty hard on my stomach. But my wonderful mother started experimenting with baking peanut flour into cookies.

First, we tried shortbread cookies. Now, I have absolutely no idea why I thought this would be a good idea but I definitely would not recommend it. They tasted like dog treats, and to no one's surprise, the dog ended up devouring all of them one afternoon when no one was home. 

Then my mom tried using peanut flour in a chocolate cookie recipe my experience has improved ten fold. Not only does this method completely mask the taste, but I'm hardly having any symptoms.  The specific peanut flour we chose has a relatively high protein content, and relatively low oil content, and has less flavor than the other choices.  The recipe makes 24 cookies with 1000 milligrams of peanut protein in each cookie. The cookies have only 1000 milligrams because for now that's all I need to eat, and because we wanted to minimize the peanut-y taste. 

Peanut Flour Chocolate Crinkle Cookie Recipe:

Ingredients:

Confectioners' Sugar: 1/2 cup

Byrd Mill Peanut Flour Dark Roast 12%: 1/2 cup (24 grams of peanut protein)

All Purpose Flour: 1 1/6 cup 

Unsweetened cocoa powder: 1/2 cup (we use Hershey's) 

Baking Powder: 1 1/2 teaspoons

Salt: 1/4 teaspoon

Butter: 1/2 cup (1 stick), at room temperature

Sugar: 1 1/4 cups 

Large eggs: 2

Vanilla Extract: 1/2 teaspoon

1. Preheat oven to 350ºF. Grease 2 baking sheets with butter

2. Put the confectioners' sugar into a medium bowl and set aside

3. In another medium bowl, stir together flour, peanut flour, cocoa powder, and salt

4. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar for about 3    minutes, until creamy

5. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended

6. Turn off the mixer and add the flour mixture. Mix on low speed until just blended

7. Using a tablespoon, scoop up a rounded spoonful of dough and roll the dough into a ball

8. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart

9. Bake for 10-12 minutes, until crackled and puffed

10. Cool on cooling rack for 15 minutes

Update

A few weeks ago I got sick once again, and had a pretty severe reaction that ended in using my EpiPens.  Additionally, my seasonal allergies are at their worst in October, which has most likely contributed to my difficulties. Since my reaction, I haven't been able to handle 16 peanuts and many nights have ended in stomach aches and throwing up, even after cutting my dose in half. 

So, Dr. Nadeau decided it would be best if I went down from 4000 milligrams (16 peanuts) to 1000 milligrams (4 peanuts) at least until this allergy season is over. Throughout this and next month, I'll be slowly increasing my dose. 

On the other hand, my parents and I have discusses the possibility that I may not ever be able to handle 4000 milligrams without symptoms. But even if I end up only able to eat four peanuts, I think that is still a pretty remarkable success. The goal for me was never to eat a peanut butter and jelly sandwich for lunch, but just to be able to be able to eat without having to worry about cross contamination.