Chinese Five Spice Powder + Five Spice Peanut Cookies

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Five Spice Peanut Cookies {Gluten-Free, Dairy-Free, Egg-Free, Vegan} | Wheat-Free Meat-Free

Chinese Five Spice Powder

  • 1 3-inch cinnamon stick
  • 4 star anise
  • 2 teaspoons fennel seeds
  • 1½ teaspoons Sichuan peppercorns
  • 1 teaspoon whole cloves
  1. Break the cinnamon stick into pieces. Place the cinnamon and star anise into a spice grinder and grind into a powder. Empty into a small bowl. Place the fennel seeds, Sichuan peppercorns, and cloves into the spice grinder. Grind into a powder. Add the cinnamon and star anise back into the spice grinder. Pulse until mixed. Store in an airtight container.

Makes ~3 tablespoons

Making Chinese Five Spice Powder | Wheat-Free Meat-Free

Five Spice Peanut Cookies

  • 1 tablespoon ground flaxseed
  • 3 tablespoons hot water
  • ½ cup tapioca starch
  • ¼ cup coconut flour
  • ¼ cup sorghum flour
  • ¼ cup millet flour
  • 1 tablespoon five spice powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking powder
  • 8 tablespooons Earth Balance coconut spread, room temperature
  • ½ cup lightly packed brown sugar
  • ½ cup white sugar
  • 2 teaspoons gluten-free tamari or soy sauce
  • 1 cup Spanish peanuts
  1. In a small bowl, stir together the flaxseed and water. Let sit while preparing the other ingredients. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the tapioca starch, coconut, sorghum, and millet flours, five spice powder, xanthan gum, and baking powder.
  3. In the bowl of a stand mixer, cream together the coconut spread and sugars. Add the flax egg and tamari/soy sauce, mixing until thoroughly incorporated. Add the flour mixture. Mix until thoroughly incorporated, making sure to scrape down the sides of the bowl. Add in the peanuts and mix until incorporated.
  4. Drop by the tablespoonful onto the prepared baking sheets. Gently roll each tablespoon into a ball.
  5. Bake for 12-13 minutes. Cookies will still be soft to the touch when removed from the oven. Let cool completely on the baking sheet.

Makes ~36 cookies

Making Five Spice Cookies | Wheat-Free Meat-Free

I have seen premade Five Spice Powder at some grocery stores for those of you who do not own spice grinders. My spice grinder is actually an old coffee grinder. However, if you have a coffee grinder, and you’re going to continue to use your coffee grinder for coffee, I would not suggest also using it for spices.

This recipe is being shared in Allergy Free Wednesday and Gluten Free Friday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. I’m impressed that you make your own five-spice powder! I have a coffee grinder that also grinds spices. Luckily, we don’t drink coffee, so it only gets used for grinding things like sugar (into powder for frosting) and oats (into oat flour). You’ve inspired me to try grinding some spices soon!

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