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.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
3/4
cup butter, softened (175 mL)
2 eggs
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.
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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