I can’t write about these cookies without giving the back story on the peanut flour. I follow Zoe Francois’ blog (pastry chef extraordinaire) and I was intrigued when she wrote about using peanut flour to make these cookies. I’m always interested in different flours, and decided I really wanted to make these, even though I’m not a peanut fan. No matter, my friends and neighbors all gobble up whatever I make, and many of them love peanut buttery treats. I kept looking for peanut flour locally, but couldn’t find it anywhere. Turns out Trader Joe’s stopped carrying it. Not at Whole Foods, not at Sprouts, not at my local hippie and granola co-op.

I decided to order the peanut flour from Byrd Mill, where Zoe got hers. That’s when things got wacky, because I ordered it one night after I had taken my sleep drugs (I’m a chronic insomniac). I’m not allowed on the computer after I take my sleep drugs. They make me do funny things that I don’t remember. But Larry was out of town, and I must have thought I was coherent. I woke up the next morning to an order confirmation for $80 worth of peanut flour and grits from Bryd Mill, and I have no memory of placing the order. I called and sheepishly revised the order, but I must have still been pretty groggy, because when the order came I opened it to find four packages of peanut flour and four packages of grits.

Needless to say, I’ll be making more of these cookies. I’ll also be looking for new ways to use up peanut flour. The cookies are really good – a nice texture with a roasty flavor from the dark peanut flour. Thumbs up from everyone that ate them. And they’re gluten free, too.

• Ultra Peanut Butter Cookies (Zoe Bakes)