This recipe is in the December Diner News. I have been so crazy busy with the school, I just haven't had time to create something new like I had planned this week. So I am sharing this cookie. When I made them a few weeks ago, I froze half the batch. I can say that they freeze beautifully. This close to Christmas that might not help for holiday entertaining. But, if you plan to get serious about limiting treats in the coming new year, go ahead and make a batch to pop into the freezer. Then you can thaw and warm one or two cookies at a time for a a no-guilt indulgence. Smart.
Buckeye Brownie Bites
2 cups almond flour
1/2 cup coconut flour
1/2 cup cocoa powder
1/4 cup vanilla whey protein powder
2 tsp baking powder
1/4 tsp salt
3/4 cup powdered erythritol
1/2 cup lightly flavored oil or melted butter
1/3 cup almond milk
1 tsp vanilla extract
1 cup natural, smooth peanut butter
1 cup powdered erythritol
2 oz unsweetened chocolate
2 tbsp powdered erythritol
2 tsp butter
Combine almond flour, coconut flour, whey, baking powder and salt in a bowl.
In a smaller bowl, beat the eggs with the powdered sweetener. Stir in the oil, almond milk and vanilla. Combine the wet and dry ingredients in the larger bowl. Use a cookie scoop to make approximately 48 rounded cookies. (This may vary with size of scoop) Press each one in the center with a thumbprint. Bake on a lined sheet for 10 minutes.
While the cookies are baking, combine the peanut butter and powdered sweetener. Form into balls, the same number as cookies baking. Remove cookies from oven and top with peanut butter balls.
Melt chocolate and butter. Stir in powdered sweetener. Drizzle chocolate glaze over peanut butter balls
2 cookies: 200 calories 3 net carbs
We still have a few days for those holiday cookies, so be sure to add these to your list! Merry Christmas!
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