CLASSIC PEANUT BUTTER COOKIES WITH CHOCOLATE DRIZZLE

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. However, the Keto Bake Mix and the almond flour/oat fiber alternative will also work wonderfully in this recipe. I personally have several friends (some with diabetes) and many acquaintances who love my bake mixes. They 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.

¹/₂  cup butter, softened (125 mL)

¹/₂  cup natural, smooth peanut butter (125 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

2 tbsp granulated sweetener of choice (30 mL)

1 egg

1 tsp vanilla extract (5 mL)

¹/₂  tsp molasses (2 mL)

1³/₄  cups Gluten-Free Bake Mix 2, OR (425 mL)

  2 cups Keto Bake Mix, OR almond flour PLUS (500 mL)

  2 tbsp oat fiber (30 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 to equal ¹/₂  cup sugar (125 mL)

2 tbsp allulose blend (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 2, Keto Bake Mix, OR alternative, 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