Wednesday, September 4, 2013

Chocolate Chip PB cookies. Low carb/THM style!

These cookies are just a quick tweak of my regular white flour choc chip recipe. They can easily be made dairy free using the palm shortening.

Peanut Butter Chocolate Chip Cookies  (S for THM)

2 1/2 cups blanched almond flour
1 T coconut flour
1/2 cup defatted peanut flour

2 sticks of butter (or 1 cup palm shortening for df)
3/4 cup Erythritol
Stevia to taste
1-2 tsp vanilla
2 eggs
1 tsp baking soda
1/2 tsp salt
Dark choc chips (i used about 1 cup for the whole batch)

Cream butter or palm shortening with Erythritol and Stevia. I used NOW brand extract... about 1/4 tsp. Just taste and see what works for you. 
Add eggs and vanilla and cream until light and fluffy. Mix all dry ingredients into the butter mixture, and then add chocolate chips. I like to refrigerate here for a bit to harden up that butter (if using) a bit, but if you are desperate for a cookie now, go ahead and make a dozen right away! 

Bake at 325 ish for 8 mins or until golden brown on the bottom. They will continue baking while cooling.

These will make approx 2 1/2 to 3 dozen cookies. 

This recipe is lower carb or an "S" dessert if you are following the Trim, Healthy, Mama Plan.....but I have not figured out the nutritional info for it yet. Leave me a comment if you do figure them out! 


1 comment:

  1. Oh man, I LOVE using palm shortening! thanks for linking up a great recipe for me to use it with! I mainly stick with this is fantastic! Thanks for linking at Trim Healthy Tuesday!
    ~Stacy @ Stacy Makes Cents


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