Foods, Uncategorized

Flourless Peanut Butter Cookie

flourlesspeanutbuttercoookie

Flourless Peanut Butter Cookies

Ingredients

1 cup natural peanut butter

1 cup sugar

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Coarse sea salt, for sprinkling

Directions

Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough

I would substitute truvia, or splenda for baking, instead of sugar.

 

Happy Holidays

 

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Foods, Uncategorized

Flourless Peanut Butter Cookies

flourlesspeanutbuttercoookie

Flourless Peanut Butter Cookies
Ingredients
  • 1 cup natural peanut butter
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  • Coarse sea salt, for sprinkling
Directions
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough
I would substitue truvia, or splenda for baking, instead of sugar.
Foods, Uncategorized

Almond Snowball Cookies

almondsnowballcookies

Almond Snowball Cookies
Ingredients
2 egg whites
Pinch coarse salt
1/3 cup sugar, eyeball it
1 1/2 cups, about 6 ounces, shredded coconut
1 teaspoon almond extract, eyeball it
1/4 teaspoon grated or ground nutmeg
3 tablespoons all-purpose flour
9 candied red cherries, halved
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
Using a melon baller or other small scoop, or working with 2 spoons, form 9 “snowballs” a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.
*** I would try using rice flour instead of all purpose, or truvia instead if white sugar.
Foods, Uncategorized

Almond Butter Chocolate Cookies

almondbutter2

Almond Butter Chocolate Cookies Recipe

Total Time: 25 minutesServes: 12

INGREDIENTS:

 

1 ¾ C gluten free flour

½ tsp Sea Salt

1 tsp Baking Soda

½ C grass fed butter, softened

½ C maple syrup

½ C sprouted almond butter

½ C coconut sugar

1 egg

1 tsp Vanilla Extract

2 tbsp coconut milk

2 dark chocolate bars, minimum 72% cacao

DIRECTIONS:

 

Preheat oven to 375 degrees F.

Mix together the flour, salt, and baking soda.

In a separate bowl, cream tougher the butter, maple syrup, almond butter and coconut sugar until well combined. Beat in the egg, vanilla and milk. Add in the flour mixture and mix well.

Shape into balls and place on baking sheet. Take a piece of the chocolate bar and press it flat into top of dough.

Bake for 8 minutes.

 

Foods

Chocolate Chip Pumpkin Bars

chocolate chip pumpkin bars

Easy Chocolate Chip Pumpkin Bars Recipe

Ingredients

1 package spice cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin

2 cups (12 ounces) semisweet chocolate chips, divided

Directions

In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2 cups chocolate chips. Transfer to a greased 13×9-in. baking pan.

Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set. Yield: 3 dozen.

Foods

Old Fashion Peanut Butter Coookies

peanutbuttercookie

OLD-FASHIONED PEANUT BUTTER COOKIES
Flourless, Gluten Free, and Guilt Free

Prep Time 10 min / Cook Time 12 min / Serves 8; 2 cookies each

SHOPPING LIST
1 cup all-natural smooth peanut butter
1 cup sugar substitute
1 large egg, slightly beaten
1 teaspoon vanilla extract

1. Preheat the oven to 350° and line a sheet pan with parchment paper.

2. Combine all ingredients in a large mixing bowl, mixing well to create the cookie dough.

3. Use a tablespoon to drop the spoonfuls of the dough 2 inches apart on the lined pan. Then use a fork to press the dough down, creating a criss-cross pattern on each cookie.

4. Bake for 10–12 minutes, or until cookies begin to brown. Let cool for 10 minutes before serving.

HELPFUL TIPS
It is important to let cool completely before removing from the pan and also be careful not to overcook as these cookies are inherently “crumbly”.

These are almost 100% peanut butter, and that’s a very good thing!

Calories: 215 Fat: 16.5g Protein: 11g Fiber: 2g Net Carbs: 5g

Foods

Holiday Almond Cookies

almond cookies

HOLIDAY ALMOND COOKIES

Prep Time 15 min / Cook Time 10 min

shopping list
2 large eggs, room temperature
20 drops red or green food coloring (optional)
1 cup sugar substitute
1 1⁄2 cups almond flour, ground from blanched almonds
1⁄8 teaspoon salt (pinch)
1 tablespoon butter softened to room temperature
24 pieces almond slices

directions
1. Add the eggs to a bowl and whisk until frothy.

2. Then add the food coloring and sugar substitute and blend.

3. Next add the almond flour, salt and butter and mix well with a wooden spoon.

4. Place soft mixture on a 12 inch length sheet of Saran wrap and roll up like a burrito into a log about 8” long and twist the ends of the Saran wrap to close. Refrigerate overnight or freeze for about 1 hour until firm. (You can reshape the log after about 45 minutes of chilling into a more round shape if needed.)

5. Preheat oven to 375°F and line a sheet pan with parchment paper or a silicone mat.

6. Remove log from refrigerator or freezer and unwrap the Saran wrap. The dough will be very sticky so be sure to use a thin, sharp knife and work quickly to slice the dough into 24 even pieces with a constant back and forth slicing motion and place them evenly spaced on a sheet pan. (If they get out of shape just press them back into shape on the cookie sheet with your fingers.)

7. Top each raw cookie with a single almond slice, pressing it down about half way with your finger to make it stick and bake for 10 minutes until golden brown. Cool and serve or store on the counter in a covered container for up to 3 days.

Calories 90 / Fat 7g / Protein 3g / Fiber 1g / Net Carbs 3