Dana Carpender’s Peanut Butter-Coconut-Chocolate Chip Cookie Recipe

Dana Carpender’s Peanut Butter-Coconut-Chocolate Chip Cookies

• 1 1/3 cups almond meal
• 1 1/3 cups vanilla whey protein powder
• 1 1/3 cups shredded coconut meat
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup butter – at room temperature (2 sticks)
• 1 cup natural peanut butter
• 1 cup Splenda
• 2/3 cup erythritol
• 4 teaspoons molasses
• 1 tablespoon vanilla
• 4 eggs
• 1 bag Nevada Manna Sugar-Free Chocolate Chips

Preheat oven to 375. Spray cookie sheets with non-stick cooking spray, or line with baking parchment or other non-stick pan liners.

In a big bowl, combine the almond meal, vanilla whey protein, coconut, baking soda, and salt, and stir together till everything is well-distributed.

Using an electric mixer, beat the butter and peanut butter together thoroughly. Now add the Splenda, erythritol, and molasses, and beat until fluffy.

Add the vanilla, then the eggs, beating each in before adding the next.

When the eggs are thoroughly incorporated, add the dry ingredients, about 1/3 of the mixture at a time, beating in each addition before adding more. Don’t forget to scrape down the sides of the bowl now and then!

Finally, stir in the chocolate chips.

Scoop onto prepared cookie sheets. I used a cookie scoop — like an ice cream scoop, only smaller; each cookie uses 2 tablespoons of dough. Keep in mind that they don’t spread a lot; mine came out in nice rounded, ball-y shapes, just as they came out of the cookie scoop.

Bake for 12 minutes, or until golden, keeping in mind that if you are making yours smaller than my 2-tablespoon scoops, they’ll take a bit less time. Cool on a wire rack and store in a snap-top container.

If you make yours the same size I made mine, you’ll get about 56 nice big cookies, each with: 150 Calories; 10g Fat ; 7g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3 g usable carb. Count does not include the carbohydrate in the erythritol, since it is virtually entirely unabsorbed in the gut.