[Healthy_Recipes_For_Diabetic_Friends] Peanut and Bittersweet Chocolate Cookies

 

Peanut and Bittersweet Chocolate Cookies

1 cups all purpose flour
1/4 cup resistant wheat starch
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter
1/2 cup chunky peanut butter (no added sugar or salt)
1/2 cup Whey Low Granular sugar (or other sugar sub)
1/2 cup Whey Low Gold (or other brown sugar sub)
1 large egg
1/2 tsp vanilla
1 cup finely chopped peanuts (I used lightly salted)
1 cup finely chopped bittersweet chocolate (I used 65 % bittersweet
chocolate chips)

In a medium bowl, stir together the flour, Resistant wheat starch,
baking powder, baking soda and salt in a medium bowl and set aside.

Beat the butter until creamy in a stand mixer or in a medium bowl using
a hand mixer. Beat in the peanut butter until blended. Beat in the sugar
and brown sugar until light and fluffy.

Beat the egg and vanilla into the sugar mixture until blended. Add flour
mixture and beat until thoroughly mixed. Then stir in the chopped
peanuts and chocolate until evenly incorporated.

Divide the dough in half. Shape it into 2 logs about 9 inches long and
wrap each log in plastic wrap, waxed paper or aluminum foil. Twist ends
to seal. Chill in the refrigerator overnight.

Heat the oven to 350 degrees F. Unwrap the logs and cut into 1/4 inch
thick slices. Place the slices on silicone-lined baking sheets, and bake
10 to 13 minutes until lightly browned around the edges. Remove the
cookies to a wire rack to cool. Store the cookies in an airtight container.

Makes: 6 1/2 dozen

Nutritional Information per Cookie: Calories 63, Protein 1 gr, Fat 12
gr, Sat fat 2 gr, Carbohydrates 5 gr, Sugar 1 gr, Fiber 2 gr, Sodium 39
mg, Cholesterol 7 mg

Darlene

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Posted by: Darlene BC <dsharple@shaw.ca>

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