Monday, September 28, 2009
Recipe created by Kalyn
This recipe will be sure to please those who like to mix their chocolate and peanut butter together.Think Reeces Peanut butter cups, yeah they taste just as good.
After lots of tries that weren't bad but not quite what I wanted, I decided it was worth using the tiniest bit of brown sugar to take the edge off the chocolate and add crispiness. These cookies only have 2 Tb. brown sugar plus the small amount of sugar that's in the peanut butter, if any at all. So they really are *almost* sugar free.
Use a hand beater to mix together the cookies for best results. I used chunky peanut butter, but you could use plain peanut butter for a more elegant cookie. This dough is pretty stiff after you add the peanut butter, so you may need to scrape it off the beaters.
I scooped out dough with a small spoon, about 2 tsp. of dough per cookie, and rolled it into a ball. I was using my toaster oven, so I baked 12 cookies at a time for a total of 24 small cookies.
I used a fork to press down the cookies, necessary because they don't spread out much. I baked these cookies on parchment, but if you don't have any I don't think it's completely necessary.
Flourless and (almost) Sugar Free Cookies with Peanut Butter and Chocolate
Makes 24 small cookies
1 cup Splenda granular sweetener
2 Tbs. Brown Sugar (or use 2 Tbs. Splenda Brown Sugar Blend or 1 Tb. Splenda + 1 Tb. brown sugar)
3 Tbs. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. vanilla
1/2 cup almond meal
1 Cup natural peanut butter without added sugar
Preheat oven to 350°F. Cut parchment to fit baking sheet, or spray with non-stick spray.
In plastic bowl, add eggs, Splenda, Brown Sugar (or substitute described above), cocoa powder, baking powder, and vanilla.
Use hand beater or stand mixer to beat together about 30 seconds.
Add almond meal and beat 15-20 seconds.
Add peanut butter and beat until well mixed., about 20 more seconds.
Dough will be stiff, so scrape it off the beaters if needed.
Use a small spoon to measure out about 2 tsp. of dough and roll each cookie into a ball,
then arrange cookies in rows on baking sheet.
Leave enough room to smash down cookies with a fork when the baking sheet is full.
Smash cookies to about 1/2 inch thick, then bake for 15-17 minutes, or until top feels firm and cookies look done.
Let cool a few minutes before eating.
I haven't the slightest idea how many carbs is in 1 cookie but there isn't enough sugar in one to worry about. Just don't go overboard and eat half a dozen at one time :)