CLASSIC PEANUT BUTTER COOKIES WITH CHOCOLATE DRIZZLE
Almond butter may be used instead of peanut butter. This is a classic peanut butter cookie recipe using my gluten-free bake mix to make it low-carb and gluten-free. I personally have several friends (some with diabetes) and many acquaintances who love my gluten-free bake mix (it 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 and if you are interested here are the benefits of my gluten-free bake mix) and have lost weight using it. I also lose weight using it. Sure, I do incorporate eating only 2 meals a day (IFing) when dieting, but I can still indulge in these cookies and see weight loss for the week. My carb level is not induction-style and while dieting it is more like 50 to 80 grams of carbohydrate a day. Everyone is different! We do what we know works for us. Because my thyroid (have well-controlled Hashimoto's thyroiditis) needs some carbs to work properly (i.e. convert T4 to T3 efficiently), I keep that in mind and do moderate low-carbing. I know Carolyn Ketchum (who incidentally has diabetes - very well controlled through diet and exercise) also does moderate low-carbing at around 80 to 100 grams of carbohydrate a day. I think Ginny Larsen who also has diabetes keeps her carbs much lower (probably mild ketosis), but guess what? She mentioned on her blog that she weighs about 10 lbs less than she weighed on her wedding day when she was a young woman! That to me is amazing! However, all of that said, my bake mix keeps baking really low-carb and you can easily incorporate it into a 30 to 50 grams of carbohydrate a day regime. It is not for Induction. That said, some people should only have desserts once a month or so as they tend to overdo things and that shoots weight loss in the foot. Still, it is great to know those delightful recipes are just waiting there for that special occasion and that dessert is not completely off-limits all the time. We can have our cake and eat it too! Maria, Carolyn and I especially tend to indulge in dessert way more often than most people, but they are healthy desserts and as Carolyn mentioned, why should she not have one of her healthy muffins or scones for breakfast with a cup of coffee? As she mentioned - "It is as healthy as anything else she would put into her mouth." That said, some of you may think sucralose that I use is unhealthy - then use what you think is healthy and enjoy! Here is some stuff on Splenda safety again and here for those who are skeptical.
1/2 cup butter, softened (125 mL)
1/2 cup natural, smooth peanut butter (125 mL)
Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
2 tbsp granulated erythritol (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
1/2 tsp molasses (2 mL)
13/4 cups Gluten-Free Bake Mix, page___ (425 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 sucralose to equal 1/2 cup SPLENDA® Granular (125 mL)
2 tbsp powdered erythritol (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 sucralose, OR SPLENDA®Granular, erythritol, egg, vanilla extract and molasses; process. In medium bowl, combine Gluten-Free Bake Mix, page___, 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 sucralose, OR SPLENDA® Granular, 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
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