White, Milk, or Dark Chocolate – Which to Choose?
Those wishing to reduce sugar and/or carbohydrates in their diets often avoid chocolate and other sweets completely, but total elimination of chocolate is not necessary to follow a diabetic, keto-, or low-carb diet, especially when no sugar added chocolate is chosen....
Update – UBC Study: Diabetes & Dark Chocolate
In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
Confectionery Production magazine interview
Editor of Confectionery Production magazine, Neill Barston, speaks exclusively to Phil Hemmings, sales manager at Ross Chocolates, on its no added sugar range of chocolate designed for diabetics, which is seeing a rise in popularity amid wider healthy confectionery...
UBC Study: Diabetes & Dark Chocolate
The University of British Columbia’s School of Health and Exercise Sciences, is investigating the effect of dark chocolate on diabetics’ blood glucose levels in a new study being run by Dr. Jonathan Little. The study, which includes both Type 1 and Type 2 diabetics,...
Peanut Butter & Chocolate Cookies
Servings: 12 cookies
Calories: 137kcal
Equipment
- Cookie/baking sheet lined with parchment paper
- Large bowl
- Spatula
- Sharp knife for cutting chocolate
- Large spoon or cookie scoop
- Wire rack
Ingredients
- 5 tbsp natural peanut butter (or peanut butter of your choice)
- 1 tbsp melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup almond flour
- 3 tbsp Confectioners Swerve (or other non-sugar, no-carb sweetener of your choice)
- 1/4 cup Ross Dark Sugar-free Chocolate, chopped or cut into morsel-sized pieces
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp gelatin
- Pinch of salt
Instructions
- Preheat oven to 325 degrees F (163 degrees C)
- To bowl, add all the liquid ingredients and mix with spatula.
- Add all the dry ingredients to the bowl and mix with spatula until the wet & dry ingredients are well mixed into a batter.
- Using the large spoon or cookie scoop, place 12 equal-sized mounds of batter on the baking sheet.
- Bake for 8 - 10 minutes, or until golden.
- Let cool 5 minutes on baking sheet and then transfer to wire rack to cool completely.
- When cool, the cookies become firm and a little bit chewy.
- Store in airtight container.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g
