Top photo: Leslie Stewart Boss
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CLASSIC PEANUT BUTTER COOKIES WITH CHOCOLATE DRIZZLE
Almond butter may be used instead of peanut butter. Recipe is to be found in volume 5 of Low-Carbing Among Friends. This is a classic peanut butter cookie recipe using my gluten-free bake mix to make it low-carb and gluten-free. I personally have several friends (some with diabetes) and many acquaintances who love my gluten-free bake mix (it can be used in your favorite recipes instead of unhealthy white flour. Even Dr. Davis of Wheat Belly admitted in his book that a little oat flour would be okay. Oat flour reduces cholesterol and if you are interested here are the benefits of my gluten-free bake mix) and have lost weight using it. I also lose weight using it.
1/2 cup
butter, softened (125 mL)
1/2 cup
natural, smooth peanut butter (125 mL)
2 tbsp granulated erythritol
(30 mL)
1 egg
1 tsp vanilla extract (5 mL)
1/2 tsp
molasses (2 mL)
13/4 cups Gluten-Free Bake Mix, page___ (425
mL)
1/2 tsp
baking soda (2 mL)
1/2 tsp
baking powder (2 mL)
1/8 tsp
salt (0.5 mL)
Chocolate Drizzle:
1 oz unsweetened baking
chocolate (30 g)
2 tbsp unsalted butter (30
mL)
2 tbsp whipping cream (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
2 tbsp powdered erythritol (30
mL)
1/2 tsp
vanilla extract (2 mL)
In
food processor with sharp blade or in bowl with electric mixer, process butter
and peanut butter until smooth. Add
liquid sweetener, erythritol, egg, vanilla extract and molasses; process. In medium
bowl, combine Gluten-Free Bake Mix, page___, baking soda, baking powder and
salt. Add to peanut butter mixture and
process on low speed until a dough ball forms.
Form
1-inch (2.5 cm) balls. Place on greased
cookie sheets. Leave about an inch (2.5
cm) of space between cookies. Flatten cookies with fork in crisscross fashion. Bake on lowest shelf in 375°F (190°C) oven 9
minutes, or until bottoms are lightly browned.
Allow to cool on cookie sheets.
Chocolate
Drizzle: In small bowl, place chocolate; pour boiling
water over chocolate and let sit a few minutes.
Pour off water and pour boiling water over it again until chocolate
tests soft to point of knife. In small bowl, melt butter
in microwave oven. Whisk in cream, liquid sweetener, erythritol and vanilla
extract. Whisk in chocolate. Microwave 10 to 15 seconds until liquefied. Use
teaspoon to drizzle chocolate over cookies.
Allow chocolate to set. Keep at room temperature in sealed tin or in
refrigerator or freezer in sealed plastic container.
Yield: 36 cookies
1 cookie
70.4
calories
1.8
g protein
6.2
g fat
1.7
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: