Since the discovery of insulin in 1921 by Canadian researchers Frederick Banting and Charles H. Best, Canada has remained a leader in diabetes research. Most of these advances have been in the form of new or modified treatments and practices but with increased...
At Ross Chocolates, we love to think about new chocolate recipes and flavours. We want to ensure our treats satisfy our customers’ desires while maintaining the high-quality chocolate experience we have worked so hard to develop. We want to be sure the heart of...
Since the discovery of insulin in 1921 by Canadian researchers Frederick Banting, Charles H. Best, and John J.R. Macleod, Canada has remained a leader in researching and developing treatments for both Type 1 and Type 2 diabetes (T1D and T2D). Although a cure for even...
The first case of diabetes was documented by the Ancient Greeks over 2000 years ago, yet diabetes is still a disease that many know little or nothing about. November is National Diabetes Awareness Month and November 14 is International Diabetes Day. Treatment &...
Bob Ross started experimenting with sugar-free chocolate making after he was diagnosed with Type 2 diabetes over 25 years ago. An admitted chocoholic, Bob just couldn’t stop eating chocolate after becoming diabetic. Determined to stay healthy without giving up his...
These cookies are a crisp, crunchy, and light treat to have with a hot beverage or on their own. Great for lunchboxes and freezing, these are sure to satisfy those mid-afternoon growlies for a bit of something sweet yet healthy, with a touch of Ross chocolate.
Course: Dessert, Snack
Cuisine: American
Keyword: Keto, Sugar Free
Equipment
Food processor or blender
Knife
Cutting board
spoon
Mixing Bowls
Whisk or hand mixer
Spatula
Parchment paper
Oven tray
Ingredients
3/4cupNolaa KETO POWER Blendground in a food processor or blender until very fine
4barsfrozen and chopped Milk Ross Chocolate
1cupalmond flourspooned into measuring cup and levelled-off
1/2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1stick1/2 cup unsalted butter, softened but still cool
1/2cupSplenda brown sugarpacked
1/2cupStevia powdered
1large egg
3/4tspvanilla
1/2cuploosely packed unsweetened flaked coconut
3/4cuppecanschopped
Instructions
Adjust racks to upper- and lower- middle positions and preheat the oven to 350° F. Line two cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together the ground Nolaa KETO POWER Blend, flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl with a rubber spatula.
Add the egg and vanilla; continue beating until combined. Scrape down sides of bowl.
Add the dry ingredients and beat at low speed until just combined.
Add the chocolate bits, coconut and nuts and mix until evenly combined.
Working with 1-1/2 tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 3-4 inches between them. (Keep remaining batter cool in refrigerator while first batch cooks.)
Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes.
Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely. Repeat with remaining batter. Enjoy!