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My husband went as far as to say these are one of the best cookies I have ever made. That is high praise for sure as I have made what seems like a gazillion cookies cumulatively through the years, even before my low-carb cookbook career.
You can eat these cookies straight out of the freezer. I usually wait a minute to allow the cookie to soften a little first, but my husband chomps on them straight out of the freezer.
Make sure your vanilla whey protein powder tastes great and is high in whey protein isolates.
Instead of almond butter, you could use another nut butter such as peanut butter, cashew butter (bit higher in carbs) or sunflower seed butter.
Remember in all my recipes, you are welcome to use whatever sweetener you prefer. Did you know that all my cookbooks except for the very last one - the anniversary edition - has tables for the liquid sweeteners making it very easy to figure out how many drops to use for, say, 1/2 cup sugar sweetness equivalent.
These cookies could be a good treat for Valentine's Day or Easter when chocolate abounds and temptations are high.
These are a healthy snack anytime and with the added protein which is more than the protein in a large egg, they should satiate as well. Not only that the fat in these cookies is fairly high as well, and we all know that fat is a good thing on a low-carb diet, as it helps to satiate the appetite so much longer.
No need for oats in these no-bake cookies. You can keep these in an airtight container in the freezer once they have frozen. Separate with wax paper or parchment paper.
I used almond extract to amp up the almond flavor from the almond butter; however, you can use vanilla extract, if desired.
I used unsweetened cocoa powder. You could use sugar-free maple syrup instead of the honey substitute. The cookies will be a little less sweet.
You may be able to substitute the bake mixes with almond flour in this recipe. It also means you will probably need less heavy cream to get a cookie dough which is easy to form into cookies.
No eggs are used in this recipe as it is a no-bake cookie without the need for an oven.
Use your favorite dark chocolate chips or sugar-free chocolate chips in this recipe for the dipping chocolate.
I use liquid sucralose to sweeten these cookies and I cannot actually imagine that stevia would do the job well; however, feel free to use your own sweetener in these, just adjusting the liquid requirements as necessary. I hope these cookies do well on Facebook.
INGREDIENTS:
3/4
cup vanilla whey protein powder (175 ml)
2/3
cup Gluten-Free Bake Mix 2, OR Keto Bake Mix, (150 mL)
OR possibly almond flour plus 1 tbsp coconut flour (15 mL)
1/3
cup cocoa (75 mL)
1/4
cup almond butter (60 mL)
1/4
cup heavy cream (60 mL)
Plus a little extra as
necessary
Liquid sweetener to equal 1/2 cup sugar (125 mL)
2 tbsp honey substitute (30 mL)
1 tsp almond extract (5 mL)
Dipping Chocolate:
6 oz sugarless chocolate chips (1 cup; 250 mL; 180 g)
3 oz unsweetened chocolate (90 g)
3 tbsp coconut oil (45 mL)
Liquid sweetener, to taste
INSTRUCTIONS:
Spray
a cookie sheet with nonstick cooking spray.
Line with parchment or wax paper.
In
medium bowl, combine vanilla whey protein powder, Gluten-Free Bake Mix 2, OR Keto Bake mix, OR alternative and
cocoa.
In
food processor, combine almond butter, heavy cream, liquid sweetener, honey substitute and almond
extract; process. Add dry ingredients;
process. If it is too dry to form
cookies, add a little extra heavy cream and process again.
Spray the inside of the lid of a small jam jar with nonstick cooking
spray. Line the lid with wax or
parchment paper. Using heaping
tablespoonfuls of cookie dough, press into the lid and then invert onto the
prepared cookie sheet. Freeze the
cookies. Dip in the dipping chocolate of
choice using tongs. Place chocolate
dipped cookies on parchment or wax paper-lined cookie sheet and then in the
freezer to harden. Keep in the freezer.
Dipping Chocolate: In large microwaveable bowl, combine
sugarless chocolate chips, unsweetened chocolate and coconut oil. Nuke in 40 second increments, stirring in
between until all is molten. Stir in liquid sweetener, to taste.
Yield: 13 cookies
1
cookie
219.8
calories
7.4
g protein
16.6
g fat
2.6 g fiber
3.8
g net carbs
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