Receta Soft Cocoa Peanut Butter Cookies
These Soft Cocoa Peanut Butter Cookies are low-carb, and an all-time favorite flavor combination.
Soft Cocoa Peanut Butter Cookies Author: Marlene Baird Nutrition Information Serving size: 23
Calories: 98
- Fat: 6.5
- Saturated fat: 1.0
- Carbohydrates: 7.9
- Sugar: 2.9
- Sodium: 120 mg
- Fiber: 1.4
- Protein: 3.6
- Cholesterol: 8 mg
- Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
1 cup creamy peanut butter plus 2 Tablespoons (do not use natural or homemade peanut butter, it's too runny) ¼ cup light brown sugar, loosely packed ½ cup date sugar 1 large egg 1 Tablespoon vanilla bean paste ¼ cup unsweetened natural cocoa powder 1 teaspoon baking soda
To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes. Stop to scrape down the bowl as necessary. Add the cocoa powder (I don't bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough should all stick together forming a large mound Roll dough into balls. (weighing .08 ounces each) Place dough cookie sheet with parchment or non-stick spray. , about 2 inches apart Flatten with a fork, making a criss-cross pattern on top. Slightly flattening the mounds before baking. Preheat oven to 350 F Bake for 8 to 10 minutes, until edges are set and tops are barely set. I recommend the lower end of the baking range. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. 3.2.2885
These flourless cookies are a dream come true.
Oh hey, I wanted to tell you, I tried a new “sugar”. Date sugar. It’s very much like a brown sugar with a molasses type taste.
It passed the taste test from all my guests this past holiday.
Let’s talk resolutions. I know you are thinking please it’s still December. Yes I know, but we are getting towards the beginning of a new year.
I won’t resolve to do anything that is unrealistic. But I will resolve, once again, not to post any desserts during the month of January. It’s a start and is “doable”.
It’s more for me than for you. Us sugar addicts have to be careful ya know.
Luckily it’s not quite January yet. So that means lets eat cake.
Or rather cookies in this case.
Thanks for stopping by and have a great day.
Marlene
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