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 egg
1 tsp vanilla extract (5 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
68.8/61.4
calories
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
CHOCOLATE FROSTING
For
other great Low-Carb, Gluten-Free recipes by the team &
me: