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 entered the grams for each ingredient in the recipe on a website called SPARK RECIPES and was really excited to see that the carb count is very low. It resulted in a carb count of 2.2 and the fibre is .5 per cookie. I will continue to research to be sure I am doing this correct though and I know our kids will also be checking it out. The flax fibre count is the same as the carb count, so they cancel each other out.

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!

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 (grind flax quite fine, then measure) 90 g
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!

I will add my low carb flax recipes to “A MUFFIN A DAY” so when anyone orders this cookbook from my website they will get these nutrient-rich flax recipes as well.
Great Baking! Winnie