Chocolate Nut Cookies

Serves #
Makes 22-24 2 ½ inch cookies; Net carbohydrates

Notes from the Chef

This is a crisp crumbly cookie. Great as a treat with a low carbohydrate yogurt or with a cup of coffee or glass of milk

Ingredients

• 2/3 cup flour
• ½ cup toasted nuts (pecans, walnuts or almonds
• 2 Tbsp. unsweetened ‘DARK” cocoa powder
• 1/2 tsp. instant espresso powder
• 1/3 c. GRANULATED SUGAR SUBSTITUTE (you get to choose what kind)
• 1 pinch salt
• ¼ tsp cinnamon
• 4 tbsp. butter
• 1 TBSP. oil (ARISTON chocolate infused is THE best)
• 1 large egg
• 1 tsp. pure vanilla extract

Preparation

1. Preheat oven to 350° F.
2. In the bowl of a food processor pulse the dry ingredients to mix. Cut butter into 8 pieces to distribute in dry ingredients. Pulse until coarse pea sized bits are formed. Add egg, oil and vanilla and continue to pulse until the dough forms a ball that revolves on the blade Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes. Roll out on flowered surface to about (do the best you can) 1/4 inch thick. Count on the dough cracking. Not to worry just piece it together and re-roll until you use up all the dough Using a lightly floured 2 -2 ½ inch round cookie cutter or juice glass, cut out cookies. GENTLY place on parchment or silicone lined baking sheet.
3. Bake at 350° F. for 9-11 minutes. Cool on a rack When completely cool place in an air tight container for up to 3 days.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.