Updated: I did not use the chocolate in this version and I didn't miss it. And there is no flour. Wheat flour is almost as quick as table sugar to drive your blood sugar up. In order to bulk up the
cookies, I used almond meal and flaxseed meal.
Almond meal is only ground blanched almonds. The package says per 1/4 cup, it has 6% calcium, 6% iron, 35% vitamin E and 20% magnesium of the RDA, 6 grams of protein and 6 grams of carbs (3 grams of which is fiber). I used 1/2 cup in this recipe.
Flaxseed meal (It's Whole Ground Flaxseed Meal from Bob's Red Mill brand.) is rich is fiber, lignans and omega-3 fats (got this from the label - what the heck are "lignans"? I'm going to look it up.....). The package says per 2 tablespoons, it has 2% calcium, 4% iron, 3 grams protein and 4 grams carbs (1 gr soluble fiber, 3 gr insoluble fiber).
I checked my trusty old cookbooks for guidance about
leavening, and a peanut butter
cookie recipe said to use the baking soda, so I did, adjusting the amount down for this small batch.
If I had a package of cream cheese, I would have added some of that too. Actually, it could probably make peanut butter cupcakes with the cream cheese added - and then I would have used an electric mixer. I just beat this
cookie recipe by hand. Maybe next time!
There is no butter but I did add 5 tablespoons of oil and they were moister than the original. Would two eggs be also a good idea?
Because of the egg, it had to be baked, but I know years ago I had made peanut butter bars with protein whey that were no-bake. They came out like fudge but were very soft and I kept them in the freezer until I ate one. I've been looking for that exact recipe but can't find it.
If you make these and change something, please post!
Laniediabetes moderatordiabetes type 2 controlled by diet and exercise and
very low carb way of eating
Post Edited (LanieG) : 5/21/2014 3:19:12 PM (GMT-6)