LOW CARB CHOCOLATE COOKIES
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES – yield 88 scoop size cookies
I was eager to create another recipe with low carb counts for our granddaughter & for other diabetics. I am beginning to understand what ingredients I can add, but when I am not sure, I call Shannon, who is becoming the expert!
I weighed the dry larger amounts as it does make a difference how much is packed into a cup. For those who do not have a scale, I also tried to say if I have packed it, made it full or if I don’t say anything, that means I just measured and scraped across the top so it is as accurate as possible.
I have found that all of these methods make the cookie recipes the same so the carb count will also be the same each time. Using a scoop makes the cookie the same size as well.
I should mention that the dough will be quite heavy and one would think the cookies will be hard and not rise. Maybe the flax absorbs the moisture and that is why it is heavy.
But no fears! The cookies did rise and are nice and crunchy!
You will notice that I again am using the healthiest ingredients I possibly can. You can use whatever you desire. I just believe that we deserve the very best nutrient-rich ingredients for the health of our whole body and when we are fighting any disease, it is even more important!
And yes, we want our family members to say that it is tasty too!
I made smooth peanut butter by pressing whole roasted peanuts through a disc on my Bosch/grinder.
1 full cup peanut butter (222 grams)
1 full cup flax flour ( I ground flax quite fine, then measured) 90 grams
4 cups organic oatmeal (376 grams)
1/2 cup coconut (48 grams)
1 1/3 cup palm sugar (220 grams)
1/3 cup cocoa (30 grams)
2 teaspoon baking soda
1/4 teaspoon Himalayan salt
2 large eggs
1 cup avocado oil
2 teaspoons vanilla
1/2 cup semi-sweet chocolate chips (90 grams)
88 almonds – I put one on top of each pressed cookie (100 grams)
Bake at 350 º F for 10 minutes. Remove them from the pan quite soon after taking out of the oven as otherwise they break. Cool before packing in a cookie canister.
The added cocoa and coconut gave me more cookies than I expected.