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  #1   ^
Old Sat, Feb-05-11, 20:45
Candiflip's Avatar
Candiflip Candiflip is offline
Senior Member
Posts: 3,614
 
Plan: Atkins
Stats: 228/156/140 Female 66 inches
BF:22%
Progress: 82%
Location: Langley, B.C. Canada
Default Candice’s Low Carb Ultimate Peanut Butter Chocolate Chip Cookies

Candice’s Low Carb Ultimate Peanut Butter Chocolate Chip Cookies

Now these are peanut galore here! Not something I will eat everyday, but a nice treat once in a while! They have a bit of a different texture then my other peanut butter cookie recipes because I used peanut flour here. Not a bad thing, just a little different. And a bit moister then the recipe using coconut flour, so that's a plus!

Hope you enjoy!


http://candiceslowcarbrecipes.typep...ip-cookies.html


Makes 3 dozen cookies


Ingredients:

1/2 cup unsalted butter, room temp
3/4 cup peanut butter(sugar & salt free, all natural)
1/2 cup granulated splenda
1/4 cup xylitol, powdered
2 large eggs, room temp
1 teaspoon pure vanilla extract
1 cup peanut flour (I use med roast 12% fat)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted peanuts, chopped *optional
1 recipe chocolate chips(see below)

-------

1.5 dozen cookies (1/2 recipe)

1/4 cup unsalted butter, room temp
1/4 cup + 2 Tablespoons peanut butter(sugar & salt free, all natural)
1/4 cup granulated splenda
2 Tablespoons xylitol, powdered
1 large eggs, room temp
1/2 teaspoon pure vanilla extract
1/2 cup peanut flour (I use med roast 12% fat)
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
2 Tablespoons unsalted peanuts, chopped *optional
1/2 recipe chocolate chips(see below)

-------

Instructions:

Preheat oven to 350F
Line cookie sheet with parchment paper, or nonstick baking liner.


In small bowl add peanut flour, baking soda and salt. Set aside.
Cream butter & peanut butter until combined in mixer with paddle attachment. Add splenda and xylitol, cream until combined.
Add eggs 1 at a time while mixer is running. Add Vanilla. Scrap down sides of bow. Beat on med until smooth.
Lately add your peanut flour mixture.
Mix till just combined.


Fold in chocolate chips by hand.

Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball. (I pre-scoop all 3 dozen to make sure I get the right amount then put scooped dough either in the refrigerator or freezer* until needed)

Put scooped cooked dough onto prepared cookie sheet. With palm of hand, press down to slightly flatten.


Bake ~ 350F for 10-12 minutes


*Dough can all be pre-scooped then froze for convince.
Be sure to thaw frozen dough about 10 minutes at room temp before baking.



Nutritional information for 1 cookie without nuts:

Energy 96 kcal
Carbohydrate, Total 3.92 g
Sugars, total 0.59 g
Fiber, total dietary 1.12 g
Sugar alcohol 1.34 g
Protein 4.00 g
Total lipid (fat) 7.34 g

Net Carbs: 1.46 g



Nutritional information for 1 cookie with nuts:

Energy 102 kcal
Carbohydrate, Total 4.14 g
Sugars, total 0.64 g
Fiber, total dietary 1.19 g
Sugar alcohol 1.34 g
Protein 4.24 g
Total lipid (fat) 7.84 g

Net carbs: 1.61 g





Candice's Low Carb Sugar Free Chocolate Chips
(Version 2 using xylitol) Same recipe as I used before

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
2 Tablespoons xylitol, powdered

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa & xylitol. Stir until smooth.


Put chocolate mixture into a pipping bag** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 678 kcal
Carbohydrate, Total 48.20 g
Sugars, total 0.03 g
Fiber, total dietary 12.03 g
Sugar alcohol 24.16 g
Protein 6.47 g
Total lipid (fat) 51.43 g

Net Carbs 12.01 g
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  #2   ^
Old Thu, Apr-21-11, 16:47
Candiflip's Avatar
Candiflip Candiflip is offline
Senior Member
Posts: 3,614
 
Plan: Atkins
Stats: 228/156/140 Female 66 inches
BF:22%
Progress: 82%
Location: Langley, B.C. Canada
Default Candice's Low Carb Double Chocolate Peanut Butter Cookies

Candice's Low Carb Double Chocolate Peanut Butter Cookies


Really, is there any better combination then chocolate and peanut butter?


These cookies are SO good. And to be 100% honest the peanut butter flavor is pretty mild, that they really just taste like a super rich fudge one bite brownie. Umm Umm good for sure!

Hope you enjoy!!


http://www.ticklemysweettooth.com/blog/?p=181
Makes 28 cookies

Ingredients:
1/4 cup(2oz) unsalted butter
1/2 cup(4oz) natural peanut butter(no sugar no salt added)
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup granulated splenda
2 Tablespoons xylitol sweetener
1/4 cup coconut flour
1/4 cup dutch process cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 recipe Candice's Low Carb Sugar Free Chocolate Chips(optional)



1/2 recipe(14 cookies)

2 Tablespoons(1oz) unsalted butter
1/4 cup(2oz) natural peanut butter(no sugar no salt added)
2 large eggs
1/2 teaspoon pure vanilla extract
1/4 cup granulated splenda
1 Tablespoon xylitol sweetener
2 Tablespoons coconut flour
2 Tablespoons dutch process cocoa powder
1/8 teaspoon salt
1/4 teaspoon baking soda
1/2 recipe Candice's Low Carb Sugar Free Chocolate Chips


Instructions:

Make your sugar free chocolate chips and store in freezer until read to use.

In small bowl sift together cocoa powder, coconut flour, salt and baking soda. Set aside.

In mixer bowl, combine butter and peanut butter. Cream on med/high until smooth.
Add splenda and xylitol. Mix until well combined.
Add eggs & vanilla. Scrape down side of bowl and mix until smooth.
Last add cocoa mixture. Turn mixer on low until combine then turn up to med/high and beat until completely smooth.
Fold in chocolate chips by hand.
Place cookie dough into an air tight container and store covered in refrigerator for about 1/2 hour or until dough has firmed up enough to make easier to handle.

Preheat oven to 350F
Line cookie sheet with parchment paper
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.

Bake ~ 350F for 8-10 mins



Nutritional information for 1 cookie:

Energy 105 kcal
Carbohydrate, Total 4.89 g
Sugars, total 0.44 g
Fiber, total dietary 1.44 g
Sugar alcohol 1.72 g
Protein 2.95 g
Total lipid (fat) 8.31 g
NET CARBS: 1.73 g




Candice's Low Carb Sugar Free Chocolate Chips
(Version 2 using xylitol)

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
2 Tablespoons xylitol, powdered

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa & xylitol. Stir until smooth.


Put chocolate mixture into a pipping bag** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 678 kcal
Carbohydrate, Total 48.20 g
Sugars, total 0.03 g
Fiber, total dietary 12.03 g
Sugar alcohol 24.16 g
Protein 6.47 g
Total lipid (fat) 51.43 g

Net Carbs 12.01 g


*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.
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  #3   ^
Old Sun, Aug-14-11, 19:31
Candiflip's Avatar
Candiflip Candiflip is offline
Senior Member
Posts: 3,614
 
Plan: Atkins
Stats: 228/156/140 Female 66 inches
BF:22%
Progress: 82%
Location: Langley, B.C. Canada
Default Candice's Low Carb Chocolate Chunk Peanut Butter Swirl Cookies

New recipe on my blog:

http://www.ticklemysweettooth.com/blog/?p=244


Candice's Low Carb Chocolate Chunk Peanut Butter Swirl Cookies

Was craving something sweet.. so here is what I came up with.

They definitely are not as sweet as I would like, but I have been trying to cut back a little on Splenda and other sweeteners while I'm pregnant. So if you like, you could add 1/4 cup more splenda(or whatever you use) to this recipe.

This recipe using coconut flour. I will for sure try to make with peanut flour someday as I am curious on how the flavor and texture would be different. I am also trying now to do two versions as I get a lot of questions and requests asking if you can change up flours. As they are so different, I would have to change up a few things in the the recipe so from now on will try to do a version of both if I can.

Hope you enjoy!

Makes 2 dozen cookies


Ingredients:
1/2 cup natural peanut butter
1/2 cup softened unsalted butter
1/2 cups Granulated Splenda (or whatever sweetener you use)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 Tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup dutch process cocoa powder
1 recipe Candice Chocolate Chunk’s(See below)

Instructions:
Make chocolate chunks.
Place peanut butter into the freezer until firm, about 30 minutes.
Preheat oven to 350F.
In small bowl combine, coconut flour, cocoa powder, baking soda, and salt. Set aside.
Using a mixer, beat butter and Splenda until fluff. Add eggs one at a time, then vanilla. Mix just until combined.
Add coconut flour/cocoa mixture. Beat until smooth. Drop small spoonful's of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. Mix chocolate chunks in by hand.
You can either bake right away or store dough in the refrigerator in airtight container until a little more firm.
Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball(if you are doing this way you will definitely need to let dough firm up a bit in refrigerator). Lightly press down cookie with palm of hand to flatten a bit.

Bake ~ 350F for 8-10 minutes

Makes 2 dozen cookies




Nutritional information for 1 cookieusing ALL Spenda)

Energy 112 kcal
Carbohydrate, Total 4.15 g
Sugars, total 0.48 g
Fiber, total dietary 1.87 g
Protein 3.02 g
Total lipid (fat) 9.42 g

Candice's Low Carb Sugar Free Chocolate Chunks(same as Chocolate chip recipe)

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Line a small rectangular bowl with parchment and pour chocolate in.

Place in the freezer for at least 30 minutes or until set up.
Carefully remove and cut into chunks.
Store in freezer until ready to use. They will get a bit harder as you let them set up more.

Makes approx. 3/4 cup of chocolate chunks.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g
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  #4   ^
Old Sun, Aug-14-11, 20:43
ringamajig's Avatar
ringamajig ringamajig is offline
Senior Member
Posts: 7,280
 
Plan: Atkins
Stats: 237.0/209.0/160 Female 5'5"
BF:
Progress: 36%
Location: Northern CA
Default

They look great Candice. I can hardly wait to give em a try.

Thank-you.
Rox
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  #5   ^
Old Tue, Oct-04-11, 18:25
Knotty's Avatar
Knotty Knotty is offline
Senior Member
Posts: 185
 
Plan: Atkins 2002
Stats: 215/138/128 Female 5'5"
BF:
Progress: 89%
Location: Southern California
Default

Looks fantastic. I was searching for some recipes that use peanut flour since I'm trying to finish a bag I got at Trader Joe's. I'm going to try the recipe for the peanut cookie with chocolate chips tonight. Thanks so much for sharing! (Love, love, love the photos too!)
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