People sometimes ask me where I get my ideas for recipes. Sometimes, like today, they are born of desperation! My brother-in-law and his wife are in town this week and we’re busy doing all kinds of fun things.
Today, among other things, we are taking them to a local ice cream and chocolate shop. Everybody is looking forward to it except for me. So if I’m going to stay strong and not cheat, I need an alternative to get my own treat fix.
Enter these yummy peanut butter cookies. I started testing them out the other day and they were a little dry and not quite sweet enough. This morning I remedied that problem and added some dark chocolate to the center for good measure. If these don’t get me through the day I don’t know what will!
Meanwhile, in other news, I read this morning that Adele (huge fan) is rumored to be on the Atkins diet. Matt and I were having coffee and I started giggling at my computer and he looks over at me like I’m crazy (he does that a lot) and I tell him that I had this mini-fantasy that Adele finds my blog and loves my recipes and actually leaves a comment and then instantly this whole dialogue runs through my head that went something like this.
Adele: “Hey Mellissa, love your blog and your recipes!” Me: “Hey Adele, thanks a lot! Love your songs! Please feel free to show up out of the blue uninvited at my house anytime! Let’s be BFF’s!” Adele “Totally, I fink that would be awesome, let’s hang out soon!” and that’s when I started cracking up. Hey, it could happen…
So I was typing up this post while my cookies were in the oven to try and save time, and when I went to take them out THIS happened. Gah! Epic silicone mold fail! I was trying to make the cookies all cute by pressing them into the mold with the chocolate in the center.
Note to self: read fine print before baking in new containers! “These are for cold use only.” See, you get full disclosure over here at IBIH! I was able to salvage some from the other mold that I used and they are a success flavor-wise at least! Peanut butter and chocolate – yay!
Sadly, the molds had to get tossed in the garbage. Happily, that also means I have a reason to make a trip out to IKEA to get more! Look at me being all glass half full and stuff! Must be the dark chocolate euphoria I’m experiencing after eating three of these for breakfast. They are quite filling actually.
Loaded with healthy fats, fiber, and protein, I expect to not be hungry for quite awhile! Not a bad way to start the day I must say!
So before I get to the cookie recipe, there are a few IBIH issues/updates that I want to take a moment to address. First, there has been a lot of uproar lately over copyright infringement through Pinterest and other avenues that have been blogged about extensively by some.
I didn’t really worry much about it at the time, but recently it was brought to my attention that some were pasting my entire recipes, and even photos, directly into some low carb forums, recipe sites, and even their own blogs. One person I spoke with about it made the statement that it didn’t say anywhere on my blog that they couldn’t do that – and they were absolutely right.
I’m going to put an official thingy together someday, but I wanted to go on record here with how I feel about certain things for those of you that are interested. I love that you like my recipes enough to want to share them – and I want you to! I really really do! If I wanted to hoard them all to myself I wouldn’t have started this blog to begin with! I just ask that you observe proper etiquette in how you share them.
1) Pinterest. I LOVE it! Please feel free to pin from my blog with wild and reckless abandon! That makes me happy. Just don’t paste the recipe into the comments section of your pin – that makes me sad.
2) Forums and recipe sites – Please DO share with all of your low carb, gluten free, diabetic or just hungry friends! But do me a favor and post a link back to my site for them to get the recipe, along with a description of the dish and your rave reviews – Yay! Please do not cut and paste my recipe, photos (or entire post!) into the forum so that they never actually come to IBIH to get it – Nay.
3) Bloggers & other food related sites – They say imitation is the sincerest form of flattery and I believe it. But if you are inspired by my recipe and want to use it on your own blog, please at least credit me for the idea in your post and try to put your own spin on it. You do not have my permission to use my photos or plagiarize any part of my post for your own purposes.
If you have any questions or requests about using my post or photos in whole or in part on your site, please contact me at email@example.com for my permission.
Secondly, you may have noticed if you’ve tried to comment in the last couple of days that I have had to start moderating. For those of you who don’t know what that is, it just means that I have to personally approve comments before they are published. I have resisted doing this for as long as possible because I don’t want anyone to feel that I am screening or not letting any negative feedback through.
The ONLY reason I am moderating now is because as the blog becomes more popular, I am getting more spam comments promoting products and services and I’m getting sick of deleting them after the fact. I promise that I will let ALL other comments through unless they are offensive in the sense that they use foul language, etc. If you hate my recipe and want to tell me that even your dog wouldn’t eat it, please feel free (with pictures of said dog not eating said recipe because otherwise I won’t believe you) and it will be posted here.
I will continue for as long as possible to try and respond to every comment left – because if you are going to take time out of your busy schedule to leave a comment (and I hope you will!), then I will take time out of mine to respond to it! Though it may take me a day or two! Sorry for the blah-de-blah, thanks for bearing with me! And now, finally – the recipe!Print
Peanut Butter and Chocolate Cookies (Low Carb and Gluten Free)
- Yield: 15 cookies
- Category: Dessert
- Cuisine: Cookies
- 1/3 cup smooth peanut butter or almond butter (sugar free)
- 1 Tbsp tahini paste
- 3 Tbsp coconut oil
- 1 egg
- 3 Tbsp granulated sugar substitute
- 1/4 tsp salt
- 2/3 cup flax meal (ground flax)
- 3 Tbsp coconut flour
- 1/2 oz Lindt 90% chocolate, chopped
- Combine all the wet ingredients into a medium bowl and stir well. Add the sweetener, salt, flax meal and coconut flour and stir until a stiff dough forms.
- Roll into balls and place on a cookie sheet. Press down with your thumb or the back of a spoon and place a small piece of dark chocolate in the center of the cookie. Alternatively you could mix the chocolate directly into the dough like chips. Or you could use an OVEN PROOF mold to press half the dough into, then the chocolate in the center, then the rest of the dough on top.
- Bake at 350 degrees (F) for 15 minutes. Pure peanutty, chocolately goodness!
- Serving Size: 1 cookie
- Calories: 135
- Fat: 11g
- Carbohydrates: 1.5g net
- Protein: 4g