Peanut butter and chocolate? Yes please!
These cookies are made super healthy and low sugar with the use of liquid stevia. What’s surprising is how amazing these little morsels taste! I like to keep a few dozen in my freezer at all times.
Just in case :)
⅔ cup blanched almond flour
2 tablespoons coconut flour
2 teaspoons arrowroot starch
⅛ teaspoon sea salt
6 tablespoons coconut oil, softened
2 tablespoons coconut cream
2 teaspoons Liquid Stevia
1 egg yolk
½ teaspoon vanilla extract
¼ teaspoon almond extract
4 ounces lily’s chocolate chips (stevia sweetened)
1 tablespoon coconut oil
⅔ cup natural peanut butter
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium bowl combine the blanched almond flour, coconut flour, arrowroot starch, and sea salt. Whisk to remove any lumps.
In an electric mixing bowl combine the coconut oil, cream and stevia until light and fluffy – about 5 minutes. Add the egg yolk, vanilla extract and almond extract on low speed until fully incorporated.
Add the dry ingredients on low speed by spoonful until creamed into the coconut oil mixture.
Shape cookies with a heaping teaspoon of dough, making an indention with your thumb. Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-14 minutes, until lightly golden. Cool for 5 minutes on the pan before removing.
While the cookies bake, melt the chocolate and coconut oil in a lazy man’s double boiler, mixing until smooth. Dip the base of the cookies and pour a little chocolate into the indentions, topping with a teaspoon of peanut butter. Transfer to a parchment paper lined pan that fits in your freezer. Place the cookies in the freezer for 5 minutes until the chocolate has set. Enjoy!
Calories: 90
Fat: 7g
Carbohydrates: 4g
Sodium: 10mg
Fiber: 2g
Protein: 2g
Sugar: 1g