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Old 07-04-2014, 02:38 PM   #1
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Need advice on chocolate to add to PB cookie

If I was making the below PB cookie recipe, what would my best options be for melting a little chocolate to the top of them? Is there a chocolate option that would melt better than others? Obviously, the lower carb the better, but I'm not a baker, so I didn't even know where to start I know I've read some recipes about using different types of chocolate in different recipes, but I didn't know where to start. Thanks in advance!

PB Cookies
1 cup peanut butter
1 cup granular Splenda
1 large egg

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Old 07-04-2014, 09:02 PM   #2
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Nicole this makes a very fragile cookies.You can take this recipe and add to it.
1/4 c. soften butter
1/2 c. blanched almond flour

add those 2 to your recipe and it will be great.
Chocolate sauce
1 oz. bakers unsweeten baking chocolate
2 T. erythritol powdered
6 drops of ez sweets

Put chocolate, erythritol, & ez sweets in a small bowl & microwave for 30 to 60 seconds until just melted. Then you can drizzle on cookies or dunk them om 1 side.

Do you have ez sweets from netrition? Did you know you can use liquid ez sweets in place of granular Splenda. It saves on carbs. You can not sweeten chocolate with splenda alone. It will get bitter.

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Last edited by rosethorns; 07-04-2014 at 09:03 PM..
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Old 07-05-2014, 08:44 AM   #3
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Thanks for the tip Esther. I agree----Splenda alone is not good.
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Old 07-07-2014, 10:26 AM   #4
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If you have or can get them, ChocoPerfection melts really well and hardens nice too. I used it with a little cream and it worked perfect. Just nuked it in the microwave added a little cream and dunked the cookie tops in it. It even solidified at room temperature.

One other idea, would be Liliy's brand chocolate, bars or chips. I'd add the chips right into the batter. In fact, I probably will!

Esther, thanks for the add-ins. I just made those a few weeks ago and forgot how soft they are. Will definitely try it again with those additions.
Freedom isn't free

Last edited by snowangel9; 07-07-2014 at 10:28 AM..
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Old 07-07-2014, 01:29 PM   #5
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Three questions:

1. Can I use natural peanut butter for this?

2. Can I use granular erythritol instead of splenda?

3. Would the taste be terrible if I used flax instead of almond flour?

Thank you.

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Old 07-08-2014, 10:42 AM   #6
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Well Iwantless, here's my opinon.

1. Yes, natural peanut butter is fine. Unless you are talking about the kind you grind yourself, I've never used those for baking. I use ones that are only peanuts and salt.

2. Erythritol should be fine

3. Um, no. It wouldn't give you the same texture. But that's just me. Maybe Esther would know better. Is there a reason you don't want to use almond flour?
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