Soft & Fudgy Chocolate Pea-nut Butter Cookies

By tinathorn

Ingredients

• 1/4 cup Dry Yellow Peas
• 1/2 cup Water
• 1/4 cup Butter, softened
• 2/3 cup Sugar
• 1 tsp. Instant Espresso
• 3/4 cup Multi-Purpose Gluten Free Flour or Cake Flour
• 1/4 tsp. Salt
• 1/4 cup Cocoa Powder
• 1 tsp Baking Powder
• 1 cup Peanut Butter Chips

Preparation

Step 1

Combine the peas and water in a small saucepan over medium heat. Bring to a boil, then simmer for 30 minutes, or until peas are soft and water has been absorbed. Use the back of a wooden spoon to mash the peas into a thick paste.

In a medium bowl, beat the butter and sugar until smooth and fluffy. Beat in the mashed peas and instant espresso. Combine the flour, salt, cocoa powder, and baking powder. Gently stir the dry ingredients into the wet ingredients until just combined. Stir in the peanut butter chips. Chill dough for at least 15 minutes and as long as overnight.

Heat oven to 350. Drop rounded Tablespoons of dough onto a greased cookie sheet. Bake for 9-12 minutes, or until the edges are set and the tops begin to dry.

Cool cookies completely before serving.