Post by Loupy on Dec 3, 2016 17:10:17 GMT -7
Chocolate Dipped Peanut Butter Sandwich Cookies – Dairy, Egg, Grain, & Sugar Free, Low Carb, THM S
From: Taryn @ joyfilledeats.com/
There has to be something with chocolate and peanut butter on those cookie trays. Other necessities are something with peppermint, iced sugar cookies, a few nut cookies, and more chocolate cookies.
You can see how the cookie count starts to add up.
Part of my problem is I will bake a few batches of cookies and then get invited to a cookie exchange. Which I make new cookies for and come home with even more. Luckily, most types of cookies freeze well.
I’m happy to share a new dairy free cookie for anyone needing to avoid dairy. It happens to be egg free too. Leaving the egg out of the cookies makes them similar to a shortbread.
Prep Time: 30 min
Cook Time: 10 min
Total Time: 40 min
Makes: 1 dozen sandwich cookies
Ingredients
Cookie Ingredients:
1 cup peanut butter powder
1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1/4 cup coconut oil, melted
1 tsp gelatin
Filling Ingredients:
2 tbsp coconut cream
2 tbsp peanut butter powder
2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Chocolate Topping:
3.5 oz bar of 85% dark chocolate ***
2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tbsp peanut butter powder
*** or use sugar free chocolate, such as Lily's, and omit the sweetener
Instructions
Preheat oven to 350. Line a cookie sheet with parchment paper.
Combine cookie ingredients in a bowl and mix with a wooden spoon.
This dough comes together pretty easily.
Divide into 24 pieces.
Roll each into a ball and put on a cookie sheet lined with parchment paper.
(OR shape the dough into a log and slice 24 pieces but they are more uniform shaped when using the ball method).
Sprinkle them with a little extra sweetener.
Using the bottom of a measuring cup or drinking glass flatten the cookies to 1/4 inch thick.
They might stick to the bottom but just slide the dough off and put it back on the parchment.
Bake for 10-12 minutes until the edges are golden.
Cool completely.
While the cookies are cooling mix the ingredients for the filling.
When the cookies are completely cooled flip half upside down and divide the filling between them.
Top each with a second cookie.
Refrigerate for at least an hour.
Melt the chocolate and add the sweetener and peanut butter powder.
Dip each sandwich cookie in the chocolate.
Sprinkle with sea salt if desired.
From: Taryn @ joyfilledeats.com/
There has to be something with chocolate and peanut butter on those cookie trays. Other necessities are something with peppermint, iced sugar cookies, a few nut cookies, and more chocolate cookies.
You can see how the cookie count starts to add up.
Part of my problem is I will bake a few batches of cookies and then get invited to a cookie exchange. Which I make new cookies for and come home with even more. Luckily, most types of cookies freeze well.
I’m happy to share a new dairy free cookie for anyone needing to avoid dairy. It happens to be egg free too. Leaving the egg out of the cookies makes them similar to a shortbread.
Prep Time: 30 min
Cook Time: 10 min
Total Time: 40 min
Makes: 1 dozen sandwich cookies
Ingredients
Cookie Ingredients:
1 cup peanut butter powder
1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1/4 cup coconut oil, melted
1 tsp gelatin
Filling Ingredients:
2 tbsp coconut cream
2 tbsp peanut butter powder
2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Chocolate Topping:
3.5 oz bar of 85% dark chocolate ***
2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tbsp peanut butter powder
*** or use sugar free chocolate, such as Lily's, and omit the sweetener
Instructions
Preheat oven to 350. Line a cookie sheet with parchment paper.
Combine cookie ingredients in a bowl and mix with a wooden spoon.
This dough comes together pretty easily.
Divide into 24 pieces.
Roll each into a ball and put on a cookie sheet lined with parchment paper.
(OR shape the dough into a log and slice 24 pieces but they are more uniform shaped when using the ball method).
Sprinkle them with a little extra sweetener.
Using the bottom of a measuring cup or drinking glass flatten the cookies to 1/4 inch thick.
They might stick to the bottom but just slide the dough off and put it back on the parchment.
Bake for 10-12 minutes until the edges are golden.
Cool completely.
While the cookies are cooling mix the ingredients for the filling.
When the cookies are completely cooled flip half upside down and divide the filling between them.
Top each with a second cookie.
Refrigerate for at least an hour.
Melt the chocolate and add the sweetener and peanut butter powder.
Dip each sandwich cookie in the chocolate.
Sprinkle with sea salt if desired.
