This recipe is about cookies.
“Chocolate + Peanut butter + Whatever Toppings You Can Find At Home” cookies.
These are based on Basically’s (Bon Appetit Magazine’s) double chocolate cookies, but adapted to be ketogenic and gluten-free, and with whatever toppings I had at hand (because we’re in lockdown, in case you didn’t know).
- 110g butter
- 110g peanut butter
- 220g almond flour
- 1tsp baking powder
- 30g cocoa powder
- 1tsp vanilla
- 100g xylitol
- 1 tsp salt
- 2 eggs
- Toppings of choice- I used few chocolate chunks, some meringue kisses and hazelnuts broken in half
Melt butter and peanut butter in a pan over low heat stirring frequently until fully melted. Pour into a large bowl, and cool for a few minutes
Meanwhile, mix the flour, cocoa and baking powder into a bowl. If using vanilla powder, add this to now. If using liquid, add it to the eggs (below)
Beat the sweetener into the melted butter for a few minutes
Then, add one egg, beat well for a minute or 2. Then add the other and repeat
Add the dry ingredients to the wet and mix until just combined. Let it sit in the fridge for 1h or so.
Scoop equal amounts of dough, form each one into a ball; then place on a baking sheet
Push whatever toppings you have in hand. The won’t spread too much, so do press them down a little when you add the toppings:
- Crumbled pieces of meringue “kisses”, which resulted in marshmallow-ey goo
- Crushed hazlenuts which made the cookies taste like Nutella
- Chocolate chunks, for the standard chocolate-on-chocolate feel
Chill for 20min or so before baking.
Bake at 180C for 8-10min
Hit the pan a few times when the come out to help flatten the cookies
Let cool completely before moving off the parchment as they harden as they cook