It's true I prefer using pinterest search over google search now at least when looking for recipes for the family. Recently I'm leaning more towards cookie finds that are either low carb and/or paleo friendly. I wish I could post up that I've lost some weight since going on this venture but at the moment I'm holding steady. But haven't been so active lately aside form the usual work, home chores, grocery shopping, cooking, etc. so I'd say it goes hand in hand ;).
I had a little bit of sunflower seed butter and other nut butters to use up and as fate would have it - I had just enough of the butters combined to make this recipe! ☺
Okay - so enough sharing - lets get to the goods! Here is the recipe adapted from I breathe I'm hungry blog.
Recipe makes 9 very filling cookies
• 1 cup sliced water chestnuts
• 1/2 cup peanut butter chunky or creamy/sunflower seed butter
• 3 tsp granulated splenda sweetener
• 1/4 cup flax meal (here I used the coffee grinder and ground up flax seeds to a powder ;))
• 1/3 cup coconut flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt
optional: 5 Vanilla Stevia drops
• 1/3 of any nut butter (peanut, almond, sunflower seed butter)
• 3 oz cream cheese at room temperature
• 1 tsp splenda sweetner
• 3 drops Vanilla Stevia
• In a food processor (or blender, if you must ;)) put the nut butters, water chestnuts, splenda and 5 drops of Vanilla Stevia. Process until smooth.
• In a medium size bowl combine the dry items - flax meal, coconut flour, baking powder, baking soda and pinch of salt. A whisk works wonders to mix dry ingredients. :) Mix well.
• Add the wet mixture from the processor to the dry ingredients, mix until the batter is even. Now stick the mixture in the fridge for about 30 minutes to chill! The dough will be easier to work with this way ☺.
While the dough is chilling get out your baking sheet and line it with parchment paper. Set it aside.
• Using a hand mixer, beat your cream cheese and splenda until fluffy.
• Add your nut butter and Vanilla Stevia drops. Blend until its thoroughly mixed. Set aside.
When your dough is chilled pull it out of the fridge, preheat your oven to 375 degrees.
Next, locate your parchment lined baking sheet.
Get to rolling those balls! When you are done you should have a total of 18 balls which will equate to 9 yummy sammiches! ☺
Now grab a fork and create the peanut butter cookie cross hatch on each of them. Pop them babies in the oven for 15 minutes...
Now that your cookies are baked - transfer them to a plate and put them in your freezer for 10 minutes. You want them room temperature or cooler to put the filling on.
I put them in the freezer for 10 minutes then got to adding the filling!
On 9 halves of the cookies add the filling and then add a cookie to the top - voila! 9 yummy low carb nut butter cookies! :) Enjoy!
A special thank you to the original creator of this recipe Mellissa Sevigny from I Breathe I'm Hungry - I'd have NEVER thought to use water chestnuts in cookies. This is a stroke of genius in my opinion. :)
Enjoy! I know I did! ;) ♥ Dawn