Tuesday, October 5, 2010

Prize winning recipe - Dark Chocolate Almond Butter Cookies (GF)

Chocolate, Chocolate, oh Chocolate, you are calling my name……….

When you love chocolate as much as I do, you have to find a way to enjoy it with all of the calories. I created this recipe for several reasons. One sister is allergic to peanuts. I am intolerant to wheat. A friend said all of my desserts weren’t suitable for diabetics. So I thought about how to try to make something all of us could eat.

The attempt was to make it as simple as possible, so that anyone could make it with common ingredients. Although black cocoa isn’t common to most, Hershey’s Special Dark can be used for the entire recipe. Oat flour can be ground from oats in a good food processor and sifted using a fine sieve to get the same consistency as purchased oat flour.



Dark Chocolate Almond Butter Cookies (GF) Reduced sugar, gluten-free, peanut-free chocolate cookie

Ingredients

Wet Ingredients
1 cup creamy almond butter
1/2 cup Splenda Brown Sugar Blend
1 egg
1 tsp vanilla extract
1 T honey
1/4 cup lite sour cream

Dry Ingredients
3/4 cups oat flour
1 T arrowroot starch
3 T dark cocoa (used Hershey’s Special Dark)
1 T black cocoa (used King Arthur Flour black)
1 tsp baking soda

Oats
1/3 cup old fashioned oats (pulsed to consistency of quick oats or coarse oat flour)

Add In
3 T or enough white chocolate chips to insert 3 chips in each cookie



Procedures
Preheat oven to 350 degrees F.
Cream the first 6 ingredients with an electric mixer until fluffy (well mixed).



Combine dry ingredients and sift together to remove any cocoa lumps. Add the oats from the food processor.

 Use a wire whisk to combine.


Gradually add to wet ingredients. Mixture will be stiff and possibly slightly crumbly due to differences in nut butter

Shape dough into 30 balls, inserting 3 white chocolate chips into the center of the ball.
Gloved hands work well for this task





If you plan to freeze the cookies, place in a single layer on a sturdy wax or parchment paper covered flat container. Cover with cellophane wrap and freeze. Once frozen, move balls to zippered freezer bag. Return to freezer. Use within 2 months.



To bake, place each ball on a parchment covered baking sheet. Flatten to about 1/2 inch. The cookie spreads very little.

Bake 8 to 10 minutes at 350 degrees F

Remove from oven and allow cooling about 1 minute on cookie sheet before moving to another cool cookie sheet to finish cooling. Cookies will be a little brittle before cooling. Serve plain or drizzle white frosting over.



Yield: 30 cookies
Servings: 30
Nutrition Facts: Nutrition information calculated from recipe ingredients.
Amount per serving
Calories 82.62
Total Fat 6.09g
Saturated Fat 0.98g
Cholesterol 7.84mg
Sodium 83.07mg
Potassium 93.26mg
Total Carbohydrates 6.13g
Fiber 0.99g
Sugar 1.1g
Protein 2.21g

Tips
Variation: Instead of the white chips, use mini chocolate chips mixed into the dough.
Sugar equivalency: 1/2 cup granulated + 1/2 cup brown
Extract substitution: Vanilla powder can be substituted at 1/2 the extract, as it has a more intense flavor. Powdered vanilla works well in gluten free baking due to the bland nature of most flours.
Tools: It is wise to use a wooden spoon or gloved hands to thoroughly mix dough.



Source

I submitted the recipe (Print Friendly copy) and won the MixingBowl.com 2009 Creative Christmas Cookie Bake-Off Contest.

It is also featured in the Fall/Winter 2010 Mixing Bowl Magazine, page 85