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.
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.