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Low Carb Cookies
with peanut butter, egg, dark chocolate chips and xylitol
These low carb cookies must be the simplest and quickest cookies you have ever made! They're delicious! More "chewy" than "crunchy". A lot better cookies than those bought full of sugar and other less healthy ingredients.
/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
Mix all the ingredients very well, until you get a paste with a moldable consistency.
If the dough doesn't have that consistency, then it's because it hasn't stirred well. There is no point in inventing and adding more of this or that.
Mold about 12 balls with the dough.
Arrange the balls on a silicone mat or sheet of parchment paper.
Now spread them in a cookie shape.
Take to a preheated oven at 180º, about 10 min (as soon as they turn golden, remove them). If they overcook they are too dry.
Allow to cool on a grill. It is ready to serve.
Note: you can keep it in the cold for up to 3 days or freeze (maximum 2 weeks).