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Saturday, May 30, 2015

FLOURLESS CHOCOLATE CHIP PEANUT BUTTER COOKIES






FLOURLESS CHOCOLATE CHIP PEANUT BUTTER COOKIES
These HUGE domed, flourless chocolate chip cookies are my new obsession!  They could rival any of my other chocolate chip cookies in a heartbeat!  Keep them in the refrigerator for a nice texture. I had TWO of these giant cookies for breakfast (I know, I know!) with my tea.  Sheer bliss!  You are welcome to use the sweetener that you like best, however, I want to introduce you to a relatively new sweetener -  Natural Mate® - see the links in the ingredient listing.  I cannot even begin to explain how wonderful these sweeteners are.  You need to try it!   Available in either sucralose or steiva combo with erythritol.  

1 large egg
1 cup sugar-free peanut butter, OR (250 mL)
  almond butter
1/cup Natural Mate® (sucralose and erythritol) OR (stevia and erythritol(60 mL)
  (or use your own preferred sweetener to equal 1/2 cup sweetness)
1 tsp vanilla extract (5 mL)
1/tsp baking soda (2 mL)
1 cup sugar-free chocolate chips (250 mL) 

Preheat oven to 350°F (180°C). 

In food processor, process egg.  Add peanut butter, Natural Mate®, vanilla extract and baking soda; process.  Stir in chocolate chips.  Using a 2-tbsp (30 mL) cookie scoop, drop 16 cookies onto a greased cookie sheet.  The cookies will be in the shape of large mounds.  Bake 8 to 10 minutes.  Do not overcook.  They will look a bit under done, but not to worry, as they will firm up as they cool.  Leave them to cool completely on the cookie sheet.  Carefully remove with a flat, metal spatula (if you have one!) to a dinner plate and refrigerate for the best texture.

Helpful Hints: The cookies will keep their shape, however, they will not spread or rise for the most part, which means you can leave the baking soda out, if you wish.  I left it in as perhaps it gives it some of its marvelous texture.  Freshly baked, these will be like melting moments…they melt in your mouth.  These were even better the next day!  Keep some for the next day.  Wow, love these cookies!  

Natural Mate® sweetener is a combination of erythritol and sucralose or erythritol and stevia.  This product is great-tasting and perfect for baking.  See links for the product in the ingredient listing...CLICK on the highlighted text.  Some peanut butters are a bit dry and that can be a problem with these cookies.  Add a couple of tablespoons of unsalted butter in that case.  Sometimes the mixture will be too wet/sloppy, then add 1 tbsp (15 mL) of my Gluten-Free Bake Mix 2  or 1 tsp (5 mL) coconut flour.  

Yield:  16 very large cookies (like two in one!)
1 large cookie
146.4 calories
4.2 g protein
10.7 g fat
0 g fiber
2.9 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase! 

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