Chocolate Nut Butter Cookies (GFCF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 119.4
- Total Fat: 7.9 g
- Cholesterol: 15.0 mg
- Sodium: 51.0 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.7 g
- Protein: 5.0 g
View full nutritional breakdown of Chocolate Nut Butter Cookies (GFCF) calories by ingredient
Introduction
These cookies will satisfy your snack or dessert need while supporting your healthy choices. Each cookie is less than 120 calories, the fat comes from healthy sources, under 7g of net carbs, and bonus for a treat - 5g of protein. These cookies will satisfy your snack or dessert need while supporting your healthy choices. Each cookie is less than 120 calories, the fat comes from healthy sources, under 7g of net carbs, and bonus for a treat - 5g of protein.Number of Servings: 48
Ingredients
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1/4 cup of honey (raw, trader joes, organic)
1/4 Cup of Erythritol
1/2 cup of Dark Brown Sugar, Pure Cane Sugar
1/4 cup of Xyla/Xylitol Natural Sweetener
1/2 tsp of Alessi 100%Natural Sea Salt (Fine),
1 large bar chopped - Simply Balanced Organic 85% Cacao Extra Dark Chocolate Bar
1 cup of Trader Joe’s Organic Crunchy Peanut Butter
1 cup of Mara Natha Organic Almond Butter
3 organic extra large brown eggs
3 tbsp Hemp Seed, Nutiva, Organic Shelled
3 tsp Simply Organic Vanilla Extract
4 scoops of VeganMax Protein Powder Chocolate (1 serving = 2 scoops)
6 tbsp Bob’s Red Mill - Organic Whole Ground Flax Seed Meal
1/2 tsp Bob’s Red Mill Gluten Free Pure Baking Soda
2 Tbsp Chia seed, 365 Organic Black
Tips
I always try to use Organic, Non-GMO ingredients whenever possible. I also have a personal preference to combine natural sweeteners as I find it create the best flavor profile. PLEASE be careful if you have pets and use the Xylitol. Although natural and safe for human digestion, as it does not stimulate the release of insulin from the pancreas, it does release insulin rapidly in animals causing hypoglycemia. If you do not want to use it, no prob, the sweetener combination is meant to match about 1.5-2 cups of sugar. I found a reliable conversion chart here: http://www.berglundcenter.com/downloads/conversionchart.pdf
Directions
Preheat oven to 350 degrees.
In one bowl, chop, crunch or crumble the chocolate bar; and then add the Nut Butters. Stir in the hemp and chia seeds. In another bowl, whisk the eggs and stir in the dry ingredients. Add the honey, then the nut butter mixture. If consistency is too dry, slowly stir in 1 tablespoon of water at a time. You don't want it to seize up, but you want it to be claylike. Use a melon baller or tablespoon to scoop onto parchment lined cookie sheets.
Bake 8-10 minutes
Let rest for 5 minutes, then move to cooling rack.
Serving Size: makes 48 - 2 inch cookies
In one bowl, chop, crunch or crumble the chocolate bar; and then add the Nut Butters. Stir in the hemp and chia seeds. In another bowl, whisk the eggs and stir in the dry ingredients. Add the honey, then the nut butter mixture. If consistency is too dry, slowly stir in 1 tablespoon of water at a time. You don't want it to seize up, but you want it to be claylike. Use a melon baller or tablespoon to scoop onto parchment lined cookie sheets.
Bake 8-10 minutes
Let rest for 5 minutes, then move to cooling rack.
Serving Size: makes 48 - 2 inch cookies