Latin Flavors: Wheat and Gluten Free Peanut Macaroons



On the theory that you can never have too many cookie recipes, here’s another, which happens to be wheat and gluten free. I was inspired to make these cookies by a menu I put together with a Latin American theme. The cultivation of peanuts, you might be surprised to learn, began seven or eight thousand years ago in Paraguay or Bolivia, and when the Spanish arrived in Mexico  in the 1500’s, they found them for sale in the marketplaces of what is now Mexico City. Moist in the middle, slightly crunchy on the outside, if you love the taste of peanuts combined with coconut, I think you’ll like this cookie (my recipe for coconut macaroons is here). See my peanut macaroon recipe after the jump…



Makes about 2 dozen cookies / Preheat oven to 350º F

Dry ingredients:

2 cups roasted peanuts, coarsely chopped

1 cup unsweetened coconut

3 cups rice flour (I used a combination of brown and white rice flours, it’s your choice)

2 teaspoons baking powder

1/2 teaspoon baking soda

tiny pinch of salt

Wet ingredients:

1 cup coconut milk

3/4 cup rice sryup

6 tablespoons maple syrup

1/4 cup canola oil

1/4 cup peanut butter

1 teaspoon lemon juice

Measure  the dry ingredients into a large mixing bowl and stir together well. Measure the wet ingredients into a blender and blend very well.  Pour the wet ingredients into the dry, stir well.  Let rest ten minutes.  Form into balls two inches in diameter. Place on cookie sheets lined with parchment paper.  Bake in a 350º oven 18-20 minutes or until lightly golden on top and bottom. Cool on wire racks.

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