Double Chocolate Mocha Sinful Cookies
Ingredients
½ cup Archer Farms 3 Nut Butter
(Cashew, Almond, Peanut) (found at Target)
½ cup Splenda Brown Sugar Blend
1 egg, large
1 tsp vanilla
1½ cups Pamela's Baking & Pancake Mix (shown in picture above)
½ cup Splenda Brown Sugar Blend
1 egg, large
1 tsp vanilla
1½ cups Pamela's Baking & Pancake Mix (shown in picture above)
1 Tablespoon Organic Cocoa Powder
2 Tablespoon Instant Coffee
Pinch of Sea Salt
1 cup Dark Chocolate chips (1½ cup
chips for chocolate lovers)
Optional: ½ cup chopped nuts (I chose to leave this out because I am using the Archer Farms 3 Nut Butter for the oil which also gives it that nut flavor.)
Optional: ½ cup chopped nuts (I chose to leave this out because I am using the Archer Farms 3 Nut Butter for the oil which also gives it that nut flavor.)
Directions
Yield: approximately 20 cookies
Preheat oven to 350°.
Preheat oven to 350°.
In a bowl beat together the Nut
Butter, Splenda Brown Sugar Blend, egg and vanilla, than beat together. Add
Pamela's Baking & Pancake Mix, Instant Coffee, Cocoa Powder and Seat Salt
then mix thoroughly. After it is mixed
together add in the Chocolate Chips; nuts are optional.
Place tablespoon sized scoops of
dough on a lightly greased cookie sheet. Flatten. Bake for approximately 15
minutes or until edges start to brown. Let cookies cool slightly and use a
spatula to remove from cookie sheet.
Variation: Try white chocolate chips, milk chocolate chips, or butterscotch chips. Try pecans or macadamia nuts.
Fast & Easy: Use a small ice cream scooper or a tablespoon to form dough balls. Place on a greased cookie sheet, flatten and put in a freezer. When frozen, remove from the cookie sheet and store in a freezer bag. For hot, fresh cookies, remove from freezer, place dough on a greased cookie sheet and bake in a preheated 350° oven for 15 minutes.
Variation: Try white chocolate chips, milk chocolate chips, or butterscotch chips. Try pecans or macadamia nuts.
Fast & Easy: Use a small ice cream scooper or a tablespoon to form dough balls. Place on a greased cookie sheet, flatten and put in a freezer. When frozen, remove from the cookie sheet and store in a freezer bag. For hot, fresh cookies, remove from freezer, place dough on a greased cookie sheet and bake in a preheated 350° oven for 15 minutes.
NOTE: You can either order Pamela's Gluten-Free Baking mix off line from her site www.pamelasproducts.com/ or www.vitacost.com ; also a few of our local grocery stores are now starting to carry it this product and other gluten-free items.
The batch is small and I like keeping the cookies to a two-bite size. They are very rich...two of them will make you want a large glass of water. Enjoy!
ReplyDeleteAlso, just want it know, this I consider a cheat treat and only have a couple of them on one day during the week. I keep the rest in the freezer until the next week. Whether it is gluten-free and made with Nut Butter and Splenda, you still can't eat the whole batch or even 4 or 5, etc.
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