Candice's Low Carb Peanut Butter Thumbprint Cookies with Chocolate Drops
Who doesn’t like peanut butter and chocolate?
Here is my version of a peanut butter thumbprint cookie with chocolate drops.
How good are they you ask? One word, DELICIOUS! Really these are so yummy!
If you are a fan of peanut butter and chocolate give this recipe a try!
Hope you enjoy!
http://www.ticklemysweettooth.com/blog/?p=225
Makes 34 cookies
Ingredients:
1/2 cup unsalted butter, room temp
1 cup peanut butter(sugar & salt free, all natural)
1/2 cup granulated splenda
2 Tablespoons Xylitol
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup coconut flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 recipe Candice’s Sugar Free Low Carb Chocolate Drops(recipe below)
Instructions:
Preheat oven to 350F
In small bowl add coconut flour, baking soda and salt. Set aside.
Cream butter & peanut butter in mixer with paddle attachment until mixture is smooth.
Add splenda & xylitol, cream until light and fluffy.
Add eggs 1 at a time while mixer is running. Add Vanilla and beat on med until all combined.
Lately add your coconut flour mixture.
Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.
(Dough can be refrigerate in an airtight container for at least an hour to make firmer. This will make it easier to scoop and work with but totally not necessary. Dough can be working with right away)
Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down center of cookie with your thumb then place one chocolate drop in middle.
Bake ~ 350F for 8 minutes
Nutritional information for 1 cookie:
Energy 99 kcal
Carbohydrate, Total 3.32 g
Sugars, total 0.59 g
Fiber, total dietary 1.19 g
Sugar alcohol 0.71 g
Protein 3.13 g
Total lipid (fat) 8.31 g
Net Carbs: 1.42 g
Candice’s Sugar Free Low Carb Chocolate Drops
Ingredients:
1/4 cup unsalted butter
1/4 cup + 1 Tablespoon cocoa powder(I use dutch process)
8-12 drops liquid Sucralose (I use EZ-Sweetz)
Instructions:
In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.
Put chocolate mixture into a pipping bag*** and pipe out your chocolate drops. They need to be about the size of a quarter on a parchment lined cookie/baking sheet.
Put the cookie sheet in the freezer for at least 30 minutes to set up chocolate.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.
Nutritional information for 1 whole recipe:
Energy 552 kcal
Carbohydrate, Total 20.04 g
Sugars, total 0.04 g
Fiber, total dietary 9.94 g
Protein 5.48 g
Total lipid (fat) 50.42 g
Net Carbs: 10.10 g
Candice's Low Carb Peanut Butter Thumbprint Cookies with Chocolate Drops
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