"Chocolate Cookie Gems"
1 cups All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon Salt
1/4 cup Unsweetened Cocoa
In a bowl, whisk together flour, baking soda, baking powder, salt and Unsweetened Cocoa then set aside.
In another bowl, use a mixer to combine Butter, Egg Yolks, Swerve Granulated, Splenda Stevia and Vanilla Extract. Mix together slowly at first then Beat on high for 2-3 minutes until fluffy
Add Flour mixture to moist ingredients and blend by spoon until you have a uniform colored mixture.
Then using your hands, make a large Chocolatey Ball and then refrigerate ball for 30 minutes
Post Cookie Reviews ... Here
1/2 cup butter softened (1 stick)
1/2 cup Swerve Granulated Sugar Replacement
1/4 cup Splenda Stevia
1/2 teaspoon Vanilla extract
2 Extra Large Egg Yolks
After making the batter ball, preheat oven to 350 degrees & line cookie sheets with Parchment Paper
Roll Batter into small individual 1" balls and place on cookie sheets. Then flatten each ball with a kitchen tool of your choice. (Cookie Pigs use a gravy ladle to make a pocket for the frosting)
Bake for 5-7 minutes for soft cookies
(longer if you want crispier cookies)
Remove from oven and cool for 2-5 minutes. Then place on cool surface.
Finally, top with Our Fantabulous Sugarless Peanut Butter Cream Frosting!
Makes about 24-36 cookies
SERVING SIZE: 1 cookie
CALORIES PER SERVING: 55-65
Click here to print ... Recipe
Hope you enjoyed our zilch sugar recipe for
the "Chocolatey Cookie Gems" and remember the words of Marie Antoinette ...
"Let them eat Chocolatey Cookie Gems"
Ok, maybe she said cake ... but you get the idea!