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How I Cured Morgellons Forum Response

NOTE: This is a discussion list reponse to Delicious Ideas for your Dining enjoyment / recipes 2026-2016, LAST TEN YEARS!


Brenda

8/3/2021
12:39:32 PM
JUST CHECK THE LABEL ON YOUR CHOCALTE CHIP SELECTION
Hello you all,


Is anyone else out there a Cookie Dough Monster?

My cookie dough fetish began long before cookie dough became a "flavor". In fact I confess that I prefer the dough to the baked cookie. Though not Tollhouse, this cookie dough recipe does not disappoint.

And best of all...it is quick and easy (anyone can do this. No Skills Required!) ...
it requires no baking..is eggless so is safe to eat AND drumroll please...ONLY 1 NET CARB PER DOUGH BALL!!!

Prep Time: 10 minutes
Resting Time: 20 minutes
Servings: 10 balls depending on size you make them I made 12 (ooh even less carb
per ball!). . ...
NET CARB COUNT: 1 gram per ball

INGREDIENTS:
6 Tablespoons Butter, softened
1/4 cup Keto Powdered Sweetener (available at most natural grocers or Amazon. If
use regular sweetener it may be too grainy)
1 cup Blanched Almond Flour
1/8 tsp Sea Salt
1/8 tsp Baking Soda for taste
1/2 tsp vanilla
1/4 tsp Blackstrap Molasses optional but recommended This tiny amount adds only
1 carb to the entire batch and gives a good caramel-like flavor and color
2-3 Tablespoons Keto Chocolate Chips (Lily's and ChocZero are good low carb)

OPTIONAL CHOCOLATE DRIZZLE:
I admit I didn't drizzle. I just couldn't wait! But here is what you need if you choose to drizzle:

1/2 cup Keto Chocolate Chips
2 tsp Butter (can use coconut oil or non-dairy if preferred).

INSTRUCTIONS:
1. Line a baking sheet with parchment paper, (Note: If you try to bake these you will
be sadly disappointed)
2. In a large bowl cream together the softened butter and powdered sweetener until
creamy. Use a food processor or hand blender.
3. Add the almond flour, sea salt, baking soda, pure vanilla and blackstrap molasses
Beat/blend on low speed until well combined. The batter will be crumbly.
4. STIR in the chocolate chips.
5. Roll into bite-sized balls and place on the baking sheet. Place in the fridge for at
least 20 minutes til firm. (This is the hardest part. WAITING!)
6. Store covered in the refrigerator for up to a week.

TO MAKE CHOCOLATE DRIZZLE:
1. Melt the chocolate chips and butter ( or coconut oil) in the microwave. Heat 30 seconds, then stir. Then heat in 15-second intervals, stirring between each interval until chocolate is fully melted. OR if you prefer not to microwave, place the ingredients in a heatproof bowl over a small pot of boiling water, being sure the bottom of the bowl is not touching the water. Stir until chocolate is completely melted and remove from heat.

2. Drizzle Chocolate over the cookie dough bites. While the cookie dough bites are still on the parchment paper, use a spoon to drizzle the melted chocolate over them. Place back in the fridge until chocolate is hardened-30 minutes to an hour

CAUTION: These can be addictive!!!. Even though only 1 net carb per dough ball, they are filling due to the high good-fat content (14gm fat each).

I truly hope you enjoy this recipe as much as I am.
Be blessed Cookie Dough Monsters!!
Brenda

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