Recipe?
I was inspired by the following recipe from
Healthyindulgences.net.
However, I tweaked the recipe as follows: I omitted the egg yolk,added extra oatmeal (1/3 cup). I used spelt and coconut flour, coconut sugar, non dairy spread and unsalted peanuts. I used non dairy milk to bind the dough. I also used baking powder instead of soda.
I ended up with 17 cookies and not 20 as the recipe states.
Healthier Peanut Butter Cookies (Gluten-Free, Low Sugar)
Makes 20 cookies
Ingredients:
6 Tablespoons unsalted butter, softened,
OR coconut oil
11 packets good-tasting stevia extract
OR 1/4 teaspoon pure stevia powder
1/2 cup (4 oz) light brown sugar, firmly packed,
OR coconut sugar
1/4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
1 yolk from a large egg
1 1/3 cup (6.5 oz) dry roasted peanuts
1/2 cup plus 2 Tablespoons oat flour
2 Tablespoons (.5 oz) whey protein powder OR 2 Tablespoons coconut flour
1/4 teaspoon baking soda
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Add peanuts to food processor and pulse a few times. Process peanuts for 1 minute, or until you get a coarse meal. Scrape down sides and grind peanuts until a smooth butter forms. Add softened butter, stevia, sugar, sea salt, vanilla, and egg yolk, and process 10-20 seconds, or until creamy. Add oat flour, whey protein, and baking soda to food processor in a circular motion, sprinkling the dry ingredients around the blade. Process for a minute or so until mixed thoroughly with no streaks of flour present, scraping sides of food processor down once during processing. Remove dough ball from food processor and refrigerate for later use, or bake immediately. Form 20 dough balls, setting them on a parchment paper lined cookie sheet. Press balls a bit flat with your hand. Make crisscrossed marks on top of each cookie with the tines of a fork. Bake 12-14 minutes, or until cookies are slightly browned at edges. Let cookies cool on baking sheet a couple minutes before removing to a wire rack. Cookies will firm as they cool, which takes 10-20 minutes.
*You can use 5.5 Tablespoons nonhydrogenated shortening or coconut oil in place of butter to make these cookies dairy-free.
Purevia (available in grocery stores) and NuNaturals stevia packets have both been found to yield delicious results with no aftertaste.
*You can replace brown sugar with an unrefined sugar like turbinado sugar (evaporated cane juice), or coconut sugar. If you use turbinado sugar, grind it to a finer consistency in your food processor and reserve it for later use in the recipe.
Nutrition Facts:
~
8g net carbs, 121 calories, 3.4g protein per cookie
Let’s compare these nutrition facts to those of
Classic Peanut Butter Cookies:
28.5g net carbs, 252 calories, 0g protein per cookie
——————————————————————–
I always experience different kinds of malnutrition but i can handle it. This summer i had scurvy
, nearly died, now feeling much better but my legs refuse to work well. I love to live
