Saturday, June 25, 2016
BANANA ALMOND BUTTER COOKIES
Refrigerated, these remind me a little bit of Fig Newtons®. I’m not exactly sure why…maybe it is the texture. In fact, I am pretty sure that's what it is. Very good! These cookies are best chilled.
1/2 cup almond butter (125 mL)
1/3 cup mashed banana (75 mL)
1/4 cup butter, softened (60 mL)
1 tsp vanilla extract (5 mL)
11/2 cups Gluten-Free Bake Mix 2, (375 mL)
(no gelatin typically required with cookies)
2 tsp baking powder (10 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
Chocolate Frosting: (makes 1 1/8 cups)
4 oz spreadable cream cheese (125 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup almond butter (60 mL)
1/4 cup vanilla whey protein powder, OR (60 mL)
from GNC Gold Standard Vanilla (sugar-free)
2 tbsp unsalted butter (30 mL)
2 tbsp cocoa, OR carob powder (30 mL)
(add up to 1/4 cup for a deeper flavor)
1 tbsp whipping cream (15 mL)
(increase if using more cocoa or carob powder)
1 tsp light-tasting olive oil
1 sweetener packet (the kind for coffee)
In food processor or electric mixer, process almond butter, mashed banana, butter, egg and vanilla extract. Add liquid sweetener; process.
In medium bowl, combine Gluten-Free Bake Mix 2, page___, baking powder, baking soda and salt. Add to almond butter mixture and process briefly until combined. Use 11/2 tsp (7 mL) measuring spoon to help form into uniform balls. Flatten slightly with back of measuring spoon.
Bake in 350°F (180°C) oven 10 minutes, or until cookies are brown underneath. Allow to cool on rack. Garnish cookies with a swirl of chocolate frosting.
Chocolate Frosting: In food processor or in bowl with electric mixer, process cream cheese, liquid sweetener, almond butter, vanilla whey protein powder, butter, cocoa, OR carob powder, whipping cream, olive oil and packet sweetener.
Variation: Banana Peanut Butter Cookies: Use peanut butter instead of almond butter. (1.6/1.8 g Carbs)
Helpful Hints: It is possible to make the frosting without whey protein powder. Just be cautious when adding cream, as you may not even need it. Skip the olive oil. There will be slightly less generous frosting for the cookies, but as long as you resist the temptation to eat it….there should be enough!
Yield: 48 cookies
1 cookie, cocoa/carob
1.9/1.9 g protein
6.1/6.1 g fat
0.3/0.2 g fiber
1.7/1.9 g net carbs
SUPPORT YOUR TEAM, buy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go
For other great Low-Carb, Gluten-Free recipes by the team & me:
Labels: Cookies and Squares