Tuesday, September 12, 2017

Double Chocolate Flourless cookies and cleaning up the yard

It is that time of year.  Dave is out at moose camp and I am cleaning up the yard.  I spent the weekend pulling plants, cutting stems, picking the last of the weeds (they overran everything...again), and giving produce away because Dave and I can eat and store only so much.
Leeks, radishes, and chickweed, with a little johnny jump-up peeking through.

Late season radishes.  Dave planted these the end of July...we just didn't thin them so they are a little small.

They are sweet little things, I'll plant a late season crop every year now.

I need some ideas for these Anaheim peppers.

The spaghetti squash loved their spot.  I got 9 giant squash from two plants.

The end result.  Four boxes like this; cleaned, dirt turned and ready for spring next year.

I worked hard and I thought I needed a little treat.  I made these cookies.  I like cookies, I'm sure cookies are one of the reasons for my generous backside. And I have been missing cookies, so when I saw this recipe I knew I had to try them.  And after all that work, I deserved a cookie.

Flourless Chewy Double Chocolate Cookies
Peace, Love, and Low Carbs blog

1 cup natural creamy almond butter
2/3 cup confectioners Swerve, or other powdered erythritol
2 Tbsp. unsweetened cocoa powder
2 Tbsp. peanut butter powder (like PB2)
2 large eggs
1 Tbsp. melted butter
2 Tbsp. water
1 1/2 tsp. vanilla extract
1 tsp. baking soda
1/4 cup sugar free dark chocolate baking chips

Preheat oven to 350˚F.  Line rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the almond butter, Swerve, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Just throw it all in there and mix with an electric mixer until well combined.  Fold in the chocolate chips.

Form cookie dough into 1 1/2 to 2 inch balls, or scoop with a cookie scooper.  You should get 12 very large cookies or 16 good sized cookies.

Place on prepared baking sheet.  Bake 10-12* minutes for 12 cookies or 6-8* for 16 cookies.  Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.

About 1/2 way through the baking time, flatten the cookies slightly with the bottom of a glass. This will help the cookies stay fudgy.  I did it once I took the cookies out of the oven too.

I find these cookies dry out fast.  Make sure you eat them up fast.

1 year ago:    Pumpkin Spice Cinnamon Rolls and Avoiding the Middle Seat on the Airplane
3 years ago:  Colonial Bread
5 years ago:  Happy Birthday Carrot Cake

September 12 , 2017  Sunrise 7:05 am  Sunset 8:26 pm  Temp H 54/ L 40°F

1 comment:

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