Diet and Nutrition
Quest Peanut Butter Cup Stuffed Chocolate Crinkle Cookies
NUTRITIONAL INFO
PEANUT BUTTER CUP STUFFED CHOCOLATE CRINKLE COOKIES
Yields: 15 servings | Serving Measurement: One Cookie
Energy: 150 | Protein: 5g | Fats: 13.5g | Internet Carb: 3g
Complete Carb: 6g | Sugar: <1g
Substances
PEANUT BUTTER CUP STUFFED CHOCOLATE CRINKLE COOKIES
- 15 Quest Mini Peanut Butter Cups
- 1 ½ cups almond flour
- ½ cup zero calorie sweetener
- ½ cup unsweetened cocoa powder
- ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- 5 tbsp butter, melted and barely cooled
- 1 tbsp zero calorie sweetener, powdered
Technique
- Preheat the oven to 350 F and put together a big baking sheet with parchment paper.
- Unwrap the peanut butter cups and put aside.
- Place the almond flour, sweetener, cocoa powder, cream of tartar, baking soda and salt right into a mixing bowl and whisk till nicely mixed and no clumps stay.
- In one other bowl, whisk the egg after which add within the melted butter and whisk till mixed.
- Add within the dry substances and use a rubber spatula to combine till a dough comes collectively.
- Use a 1.5” cookie scooper to make 15 evenly sized balls. Press one of many peanut butter cups into the middle and canopy with dough, rolling it right into a ball once more.
- Repeat till you’ve got used all of the dough and peanut butter cups.
- Place the 1 tablespoon of powdered zero calorie sweetener right into a bowl and roll every cookie dough ball in it.
- Switch the cookie dough balls to a baking sheet about 2 inches aside. Bake for Sep 11 minutes.
- When you take away the cookies from the oven, use the underside of a glass to press them down barely. Let cool and serve.
Supply hyperlink
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