CRUNCHY PEANUT CHOCOLATE COOKIES

PEANUT CHOCOLATE COOKIES

These are chunky, hard, crunchy cookies with tiny chips of peanuts and chocolate scattered throughout the cookies. These cookies really provide the best crunch I've ever managed in a low-carb cookie before.  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 (usually the latter).  That's not usually a problem though.  

³/₄ cup butter, softened (175 mL)

2 eggs

Liquid sweetener (sucralose or stevia to equal ³/₄  cup sugar (175 mL)

¹/₂  cup granulated erythritol (125 mL)

2¹/₂  cups Gluten-Free Bake Mix 2, OR Grain-Free, Gluten-Free Bake Mix (625 mL)

1 tsp baking powder (5 mL)

¹/₄  tsp salt (1 mL)

¹/₂  cup sugar-free chocolate chips, OR this one (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

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