| Recipe: |
Originally from thesweetlife.org and tweaked a little...
3/4 cup peanut flour*
3 T. brown sugar
3 T. splenda
1 tsp baking powder
1/4 tsp salt
1/2 cup peanut butter, melted
1/4 cup butter, melted
1 large egg
1/2 tsp vanilla extract
1/4 cup roasted peanuts, coarsely chopped
3 ounces dark chocolate, chopped
Flaked sea salt for sprinkling
Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
In a medium bowl, combine peanut flour, brown sugar, splenda, baking powder and salt. Stir in melted peanut butter, melted butter, egg and vanilla extract until well combined. Stir in peanuts.
Roll dough into balls about 1 to 1 1/4 inches in diameter (you should get about 18) and place 2 inches apart on prepared baking sheet. Press balls down with the palm of your hand to about 1/2 inch thick.
Bake 12 minutes and then remove and let cool completely.
Melt chocolate in microwave (the lower the heat you use - i.e. defrost - and the more times you stop and stir it together, the greater the odds that you'll end up with chocolate that sets on your cookies and you can leave them at room temp; otherwise plan to store them in the fridge) and dip half of the upper side of each cookie in the chocolate. Sprinkle each with a little flaked sea salt before chocolate sets.
Makes 18 Cookies with about 6 g net carb/cookie! (~130 cal)
*Peanut flour is ground, partially de-fatted peanuts (removing fat prevents it from being peanut butter). I found something called "peanut butter powder" at Winco Foods that was essentially peanut flour with a tiny bit of sugar and salt. I compared its nutritional facts with official peanut flours I found online and they were similar (per 2 T serving: 50 cal; 1.5 g fat; 4 g carb (2 g fiber); 6 g protein) so that's what I used. |
