*Chocolate Chip Nut Butter Cookies

I took a recipe from Gail Burton's Candida Control Cookbook & modified it to be sweeter and include chocolate. They turned out delicious!

Chocolate Chip Nut Butter* Cookies
1/4 cup butter* (or ghee)
1/2 cup nut butter (I used almond butter)
3 1/2 tbsp vegetable glycerine* (approx)
1/3 cup unsweetened soy* milk
1 large egg
1 1/2 tsp vanilla
1 1/4 cups sifted brown rice flour
1 tsp baking powder
1/4 tsp sea salt
1 - 1 1/2 tsp stevia/chicolin mix (approx, so start with slightly less and adjust to your tastes)
2/3 cup chocolate chips (approx, recipe below)
*nut pieces of choice (optional--I used quartered hazelnuts and they were yummy)

Combine butter, nut butter, glycerine, milk, egg, & vanilla in a large bowl. Mix all dry ingredients (except nuts & choc. chips) in seperate bowl. Add dry mix to the gooey mix and blend well. Adjust sweetener to individual taste (I used a decent amount of veg glycerine to cut the bitterness of the stevia mix). Add in chocolate chips. Place spoonfuls of dough on a nonstick cookie sheet & flatten with back of spoon. Press nut pieces into the tops. Bake 8-10 min at 350 degrees. **If they don't turn out as sweet as you would like, lightly dust them with the stevia/chicolin mix.

Yields 4 dozen (if you use very small spoonfuls). 5 carbs each. **The carb count was before I adjusted the recipe. My only additions were stevia/chicolin mix, extra veg glycerine, extra vanilla, and chocolate chips, so the carb count should be roughly the same.

Chocolate Chips
3 tbsp coconut oil
3 tbsp Wondercocoa
1/4 tsp stevia/chicolin mix
1 tsp vegetable glycerine

Melt coconut oil over very low heat. Slowly stir in cocoa and the sweeteners. Mix until smooth, pour into container (I used a plate), & freeze until hardened. (The conatiner will depend on how thick you want the chocolate morsels to be). Slice with knife to make morsels of desired size. Store in the refrigerator until used.

Enjoy!
~Tia
Original Post
Wendy,

Hi, I don't think butter would work as a substitute because it calls for both in the recipe and it would probably throw off the consistency. If you do decide to experiment and give it a try, then don't melt the butter & maybe add some extra flavoring. Any nut butter can be used though, in case you're worried about one that you're sensitive to. I hope they turn out for you.

~Tia
Marisa,

Ghee/clarified butter might work ok, but it doesn't have as good of a consistency - it doesn't really solidify. I make a ghee chocolate sauce to cover nuts with and freeze sometimes, but the chocolate always stays a bit gooey.

If you're able to have almond butter, try my "milk chocolate" recipe and cut them into small pieces for the chocolate chips. Substituting ghee for coconut oil in that recipe might work out better than for the recipe listed above - I haven't done it with ghee instead, but I think it would have a better consistency. The milk chocolate recipe is much better anyway - I created this chocolate chip recipe before I came up with my milk chocolate recipe. THe milk chocolate is an upgrade. Give it a try and let us know!

~Tia
Ahab,

You can either use the Milk Chocolate recipe or else the chocolate chip recipe above (for nuts as opposed to chocolate chips, it would work ok to use butter instead, although it will not harden as much as the Milk Chocolate recipe will). So make either chocolate you prefer, and prior to freezing the chocolate, dip the nuts inthe liquid chocolate or else drizzle it on top. I put them on a plate in the freezer for a little while, until they harden, and then they're ready to eat. It's a quick, easy snack. And you can always make a lot and keep some on the freezer or refriderator to grab whenever you want them.

~Tia
Marisa,

I wanted to make my Milk Chocolate tonight, but I ran out of coconut oil. So I substituted butter in place of it, and it still worked well. It doesn't get quite as hard, but it still solidifies just fine. So that's your best bet for making chocolate chips. I didn't follow the recipe exactly b/c I typically just approximate, but it should be about the same even if you use the exact recipe, with the substitution. One caution though - clarified butter in place of the coconut oil makes the chocolate taste VERY rich and buttery, which can by upseting to the stomach if you eat a lot of it.

~Tia
Hi Tia!

What wonderful treats, I also was eyeing your cake and candy recipes! We're doing a celebration this weekend (I just got into Grad school, yay! Big Grin) and I want to make a yummy treat but I'm in phase 1 and don't think I can have brown rice flour. Do you have any idea if a low gluten substitute could be used instead and still taste yummy? What about seeds ground up, I noticed you do this with your cake. I'm a little unsure about my toleration for sunflower & sesame, but I can tolerate pumpkin, almond, quinoa and wild rice if that helps....what do you think?

Also, if these are LIMIT foods (I'm assuming right b/c of wondercocoa, veg. glycerine, milk?) how much are you allowed to have in a day (e.g. 2 cookies, 1 small piece of cake size of your fist, hopefully bigger, haha?) I'm afraid I'd eat it all!!

Thanks!

Bella Smile
Bella,

Congratulations! That definitely does call for a celebration!

We are allowed to have brown rice flour in phase 1, it just counts as a Limit. But if you're allergic or want a substitute, millet flour is similiar in properties to brown rice flour. That's probably your best bet for substitution - it's a Limit, but not a low-glycemic one). There are plenty of other flours to use, but many of them have a strong or earthy flavor (such as amaranth, buckwheat, and quinoa). There are also bean flours, which don't sound the best for desserts, but I have seen recipes that call for garbanzo bean flour. Ground up seeds might work ok, but it depends on their flavor. Sunflower seeds and other strong, earthy flavors (like the flours mentioned above) are best used when you have a strong flavor (like cocoa or orange flavoring) to help cover it up. Almond flour would be mind and sweet though. Quinoa is low-glycemic, so maybe you can do half quinoa flour and half of something less earthy?

I don't count the veggie glycerine or the wondercocoa as limits - I count them as ok. If you're using carob, you'd count that as a limit, but the wondercocoa is sugar free and very low carb (2 g in 1 T, and you only need to use a small amount). As for the milk...I'd say it depends on what kind you are using. Rice or almond milk would be a definite limit, but soy milks tend to have 0-2 gr of sugar in them. I now use heavily diluted coconut milk in my recipes, and in relatively small amounts, it counts as an ok item. 2 Tbsp or less of regular coconut milk is ok, and I buy light coconut milk (which is diluted) and then dilute it with a 1:1 ratio with water.

I feel like I'm rambling or being confusing....sorry if I am! I pulled an all-nighter again last night, so my brain is shot now. Enjoy your celebration and let us know how your variation of this recipe turns out. If it works well, post your new version on here so we can try it out! It'll be nice to try something other than the brown rice flour in this, because it is kind of grainy.

Oh yeah, I forgot to mention - you're right, the cookies would still be a limit as long as you are using a limit flour or limit milk. If you use a nut or bean flour, and an ok milk, then you might be able to call it ok as long as you still only eat a few (b/c they'd still be high carb). Unfortunately, I'm not really sure how many count as a limit....which has always caused me trouble - it makes it too easy to eat too many! If it helps, the cookbook this recipe originally came from (minus my additions) says that each cookie has 5 carbs in it if you make 4 dozen small cookies...

Cheers,
~Tia
i know that this is a really old post, but i was wondering if anyone has experience baking with raw (homemade) sunflower seed butter. i am allergic to nuts. also, i had to use carob chips (and i didn't realize that i had used baking soda instead of baking powder until it was too late). anyways, my cookie batter looked fine, quite normal in fact. when i took them out of the oven they had a strong green tinge. now they are bright, dark green all the way through. they look like i made some (belated) st patty's day cookies and added a whole bottle of green food colouring. they taste delicious, though. has this happened to anyone else? is it the baking soda? or sunflower seed butter???
i really would like to make them again and be able to share them (people thought they had spinach or kale in them, and wouldn't taste it). thanks so much!
xoxo johanna
Hi Johanna,

Sunflower seeds go green when you cook them...not sure why Smile

It's harmless and tastes fine! Have fun with it! I'm not sure how you might disguise the colour, unless you wanted to add a bit of carob to darken the batter?

TLC
Is there a particular reason this is a Stage 2/3 recipe? I tried this and it was an amazing recipe. It kept me from eating the sugary, flour-y treats that abounded over Valentine's Day weekend, and made me feel a little more normal. I made some substitutions that I wanted to share. I substituted 1.5 TB coconut oil and 2 TB yacon syrup for the veggie glycerin. I used a combination of white rice flour, brown rice flour and almond flour. I used a fudge recipe (made in a thin layer) for the chocolate chips. A friend who eats sugary foods thought they tasted like gourmet cookies. Thanks for the recipe!

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