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Old 07-04-2014, 02:38 PM   #1
LoCarbingMe
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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

Nicole
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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.
Add:
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.
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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.

Mindy
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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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Old 07-23-2014, 09:42 PM   #7
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Quote:
Originally Posted by snowangel9 View Post
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?
Thank you for your answers. Sorry, I haven't been online in awhile. I like using flax for a few reasons, lower carb, higher fiber and I have tons of it . Maybe I will just try a tiny batch and see how they taste.

Mindy
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Old 07-24-2014, 03:33 AM   #8
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I use natural homemade peanut butter in all my recipes. No problems.
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Old 07-24-2014, 09:57 PM   #9
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Quote:
Originally Posted by Soobee View Post
I use natural homemade peanut butter in all my recipes. No problems.
That's good to know. I didn't know if it would have the same oil content as jarred. The stuff I see always seems so dry.

Mindy, just an FYI. I didn't know this, but according to a book I read recently The Plan, flax can be an inflammatory for some people. Do you ever notice your weight go up after eating something made with it? Just something to think about.
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Old 07-28-2014, 08:32 PM   #10
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Quote:
Originally Posted by snowangel9 View Post
That's good to know. I didn't know if it would have the same oil content as jarred. The stuff I see always seems so dry.

Mindy, just an FYI. I didn't know this, but according to a book I read recently The Plan, flax can be an inflammatory for some people. Do you ever notice your weight go up after eating something made with it? Just something to think about.
Thank you for the FYI, I have heard that before. Luckily we use golden flax in a lot of things around our house and it has not stopped weight loss or caused any issues for any of us.

Mindy
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Old 08-22-2014, 10:33 AM   #11
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How long do I bake these with the almond flour tweak?

Mindy
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