PEANUT CHOCOLATE COOKIES
These are chunky, hard,
crunchy cookies with tiny chips of peanuts and chocolate scattered throughout
the cookies. My hubby liked these cookies. Cookies are difficult to create with almond flour alone. They will not be the same as what we were used to before going low-carb. My bake mix really helps in this respect, but nevertheless, I find that many of the various, low-carb cookies that I bake are better straight out of the freezer or the refrigerator. That's not usually a problem though. These cookies really provide the best crunch I've ever managed in a low-carb cookie before.
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3/4
cup butter, softened (175 mL)
2 eggs
1/2 cup granulated erythritol (125 mL)
1 tsp baking powder (5
mL)
1/4 tsp salt (1 mL)
1/2 cup sugar-free chocolate chips (125 mL)
3/4 cup roasted, salted peanuts* (175 mL)
Preheat oven to 350°F
(180°C). Grease a cookie sheet
and line with parchment paper.
In food processor, process
butter. Add eggs; process. Add liquid sweetener and granulated
erythritol; process. In medium bowl,
combine Gluten-Free Bake Mix 2, baking powder and salt. Add dry ingredients to the food processor and
process with wet ingredients until mixed.
In another food processor
bowl, with sharp blade in place, process chocolate chips until chopped; use
pulse button. Set aside. Add peanuts and process until finely chopped
(again, use the pulse button). Stir both
chocolate chips and peanuts into cookie batter.
Using a medium cookie scoop {approximately 1 tbsp (15 mL)}, place dough
balls on parchment paper. Using the back
of a teaspoon flatten the cookies slightly and shape into nice round shapes. Bake 12 to 17 minutes, or until edges are
turning brown and the cookies are light brown underneath. Allow to cool 5 minutes on cookie sheet. Transfer to a dinner plate and freeze. Once frozen, place in a sealed container in
the freezer or refrigerator.
Helpful
Hints: These cookies can
be made with 1 cup (250 mL) butter, which will make them less hard out of the
freezer and a bit more moist. You would
probably end up with a bigger yield as well – almost 30 cookies. *Try to find a brand of roasted, salted peanuts without MSG. MSG is horrible for one’s health. I wish they would outlaw it – no one would
seriously miss it! To be honest, I made these cookies with 2/3 cup (150 mL) of granulated erythritol, but could detect a very slight cooling effect, so I've reduced the amount in the recipe. One has to be conservative when using erythritol or otherwise one can detect the cooling effect. Of course, in certain recipes that are mint-flavored - no problem! :) Combining erythritol with a zero-carb liquid sweetener of your choice - sucralose (EZ-Sweetz) or Stevia creates a good synergy for sweetening baked goods.
Yield:
27 cookies
1
cookie
135.4
calories
3.3
g protein
11.6
g fat
2.8
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:
