Reese's Pieces Cricket Flour Cookies

GLUTEN FREE  EGG FREE

We at Eat Crawlers, are BIG fans of peanut butter... and we are also BIG fans of cookies & crickets too. So we thought we would merge all of our favourite foods into one EPIC cookie! + not to mention topping them with a delicious Reese's Pieces Peanut Butter Cup!

Now just because you are being healthy doesn't mean you have to miss out on eating treats, because this recipe incorporates our cricket flour, so you are getting all of the added benefits! When you look at it this way... it's a healthy treat!

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THESE COKIES ARE:
Easy
Soft
High in protein
Chewy
Peanut Buttery
+ have awesome Cricket Flour

INGREDIENTS 

1/2 cup butter (softened)
2/3 cup organic cane sugar 
1 tsp vanilla extract
3 Tbsp aquafaba (chickpea brine from a can of chickpeas)
1/4 cup smooth peanut butter 
1/4 cup Cricket Flour
3/4 tsp baking powder 
1 pinch sea salt (add a second pinch is peanut butter is unsalted) 
2/3 cup finely ground almond meal
1 1/2 cup gluten-free flour mix (we use this brand)
10 Reese's Pieces peanut butter cups

 

METHOD 

1. Preheat oven to 190C, and line two baking trays with baking paper.

2. Add softened butter to a mixing bowl and beat with electric mixer until creamy and smooth. Add the sugar and continue to mix on a medium speed until light and fluffy (about 1 minute).

3. Add vanilla extract and chickpea brine and combine, scraping down the sides as needed.

4. Add peanut butter and cricket flour and mix once more. Then add baking powder and sea salt and mix to combine.

5. Add almond meal and gluten-free flour, and mix on a low speed until the ingredients are combined. The dough should be think and almost hard to mix. If the dough is too soft add 1 Tbsp at a time of gluten-free flour and mix until a desired consistency. If the dough is too dry, add 1 Tbsp of almond milk (or other milk alternative) at a time until it is a workable dough.

6. Let the dough rest in the refrigerator for at least 15 minutes (or overnight if time allows). After it has rested, scoop approx. 1 1/2 Tbsp dough and roll into balls. Place them onto the lined trays and press down lightly with your palm to flatten slightly.

7. Bake for 10 - 12 minutes, or until the cookies start to dry out and crack on the edges. While cooking, cut Reese's Pieces into halves. Once the cookies are, bakes, remove from the oven and immediately press 1/2 a peanut butter cup into the top. You only need to press gently as they chocolate will melt and hold it in place.

8. Allow to cool for 10 minutes, before transferring to a wire rack to cool completely.

Did you make this recipe?
We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers. Each month we have a draw to win a $50 voucher! Simply tag us on instagram and be in to win!

1 comment

I tried this recipe and really enjoyed it! The cookies came out quite well. Looking forward to seeing, and trying more of your recipes!

Tony September 13, 2018

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