Peanut Butter Cup Cookies

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Here’s a recipe from my new book, Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor.

Undoctored carries on the Wheat Belly tradition of providing recipes that allow you to indulge without paying a health or weight price. I learned long ago that asking people simply to eat real, whole foods like meats and vegetables quickly backfired. Someone would be doing great, for example, until Thanksgiving rolled around, and they’d return 14 pounds heavier, inflamed, with disastrous labs (sky-high small LDL, increased insulin and blood sugars, etc.)–a metabolic mess–from indulging in pumpkin pie, biscuits, stuffing and other off-limit foods. That’s when it became clear that I needed to show people how to create such treats using benign ingredients that yielded none of these adverse effects. It meant that people could entertain, enjoy holidays, and keep the kids and grand kids happy by serving goodies without health problems.

In Undoctored, I also provide a number of what I call “prototype recipes,” i.e., recipes meant to illustrate some method useful in grain-free, no-added-sugar, only-healthy-ingredient cooking and baking. (This is not one of them; this is just a simple recipe for some delightful cookies!)

Peanut Butter Cup Cookies

There’s something magical about the flavor combination of peanut butter and chocolate, here combined into a chewy cookie that kids will love. Just don’t tell them they’re healthy!

Makes 16 cookies

3 1/2 cups All-Purpose Baking Mix*
2 tablespoons coconut flour
Sweetener equivalent to 1/2 cup sugar (e.g., 2 tablespoons Virtue Sweetener)
1/2 teaspoon sea salt
2 eggs
1/2 cup peanut butter, at room temperature
1/2 cup coconut oil, melted
1/2 cup water
4-ounce bar 85–90% cocoa chocolate

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the baking mix, flour, sweetener, and salt and mix thoroughly.

In a small bowl, whisk the eggs. Whisk in the peanut butter, oil, and water. Add to the dry mixture and mix until dough forms. Dispense the dough into approximately 16 mounds, flattening by hand or with a large spoon. Bake for 20 minutes, or until a wooden pick withdraws dry.

Meanwhile, melt the dark chocolate in a microwave on high-power in 20-second increments or in a double-boiler setup. Transfer to a shallow bowl.

Remove the cookies from the oven and cool for 10 minutes. Then immerse the top half of each cookie into the chocolate and set aside to cool. If any chocolate remains after dipping each cookie, cool the cookies in the freezer for 5 to 10 minutes and then dip in the remaining chocolate for an extra-thick layer.

*All-Purpose Baking Mix
This is the same All-Purpose Baking Mix I shared with Wheat Belly readers that has stood the test of time, yielding breads, muffins, cupcakes, and other baked products without the problems of grains. For convenience, you can also purchase pre-mixed All-Purpose Baking Mix from Wheat-Free Market.

Makes 5 cups

4 cups almond meal/flour
1 cup ground golden flaxseed
1/4 cup coconut flour
3 teaspoons baking soda
1 teaspoon ground psyllium seed

In a large bowl, mix together the almond meal/flour, flaxseed, coconut flour, baking soda, and psyllium seed. Store in an airtight container, preferably in the refrigerator for up to 1 month.

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