maandag 25 november 2013

KEEBLER Fudge Stripe Cookie





1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup coconut oil or butter
1 cup Just Like Sugar
1/2 cup erythritol (or Truvia)
2 tsp stevia glycerite
1 egg
1 tsp Celtic sea salt
CHOCOLATE DRIZZLE:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS unsweetened almond milk OR heavy cream
1/4 cup erythritol (or Just Like Sugar)
1 tsp stevia glycerite

Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, Just Like Brown Sugar, erythritol and stevia (add in egg if using). Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth.

In between 2 pieces of parchment (greased parchment), roll the dough out into 1/4 in thick dough. Using circle cut-outs, cut into Samoa cookie shapes.

Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing from cookie sheet.

CHOCOLATE DRIZZLE: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Place 1/2 the chocolate in a shallow bowl and dip the bottom of the cookies into the chocolate. Place on parchment paper. Put the other 1/2 of the chocolate in a small ziplock bag. Cut the corner of the bag and use to pipe stripes over the cookies. Makes 24 cookies.

NUTRITIONAL COMPARISON (per serving)
Keebler = 150 calories, 7g fat, 1g protein, 21 carbs, 0 fiber
"Healthified" Cookie = 150 calories, 14g fat, 2.5g protein, 3.2 carbs, 1.8g fiber
Posted by Maria Emmerich at 3:28 PM 10 comments
Labels: Christmas cookies, cookies, desserts, trans-fats

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