Of course I had to make cookies today, since it’s December 18th, National Bake Cookies Day. Here is a cookie recipe I created that combines two of my favorite dessert ingredients: Chocolate and peanut butter. I love to bake cookies, as I mentioned in Is it *Really* Worth It? One of the biggest challenges I faced when moving to a low-carbohydrate diet was finding palatable cookie recipes. I came up with this recipe after trying out a few different types of cookies, then checking out the basics to put together the ingredients I wanted to use.
Peanut Butter Chocolate Chip Cookies Recipe
Preheat oven to 350 degrees.
In a small mixing bowl, mix:
- 2 c. (224 gr.) Peanut flour, like Protein Plus, Roasted All Natural Peanut Flour
- ½ t. Baking soda
- ½ t. Salt
In a medium mixing bowl combine 2 T. ground flax seed with 1/3 c. water. Whisk for a minute, then add the following and mix well:
- 2 T. (24 gr.) Date sugar, like Chatfield’s
- 1 ½ t. Stevia, like NuNaturals White Powder Stevia
- 2 t. Vanilla extract
- ½ c. Water (this is in addition to the above 1/3 c.)
- ½ c. (112 gr.) Butter, melted
Mix dry ingredients into wet, combine well using spatula. Then add
- 3 oz. bar Equal Exchange 80% Panama chocolate, chopped (or ¼ c. chocolate chips)
Spray cookie sheet, roll into balls, criss-cross with fork (if desired), and bake at 350 degrees for 17 minutes, until bottoms are slightly browned. Let set for 2 minutes on cookie sheet, then transfer cookies to cooling rack.
It’s better to store these in a container that’s not airtight because it will result in molding. Instead, leave a corner open on a plastic or glass container, or store in a tin.