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,...
Finding strength in adversity: Newly diagnosed teen competes in 2020 Youth Olympics
Fifteen-year-old Kamilla Kozuback recalls fighting back tears as she successfully landed her final jump at the 2020 Youth Olympic Games this past January, placing eighth as one of the youngest snowboarders in the competition to ever represent Canada. It was only two...
Peanut Butter Blossom Cookies
Equipment
- Mixing bowl
- spoon
- Baking sheet
- Parchment paper
Ingredients
Cookies
- 4 tablespoon butter salted
- 1 cup peanut butter unsweetened
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia optional
- ½ cup Swerve confectioners sweetener
- 1 egg beaten
- ½ cup almond flour
Chocolate Center
- 4 bars Dark Ross Chocolates chopped
- 2 tbsp butter
Instructions
- Preheat oven to 350 degrees. In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
- Stir in the vanilla extract, stevia, and Swerve until smooth.
- Mix in the egg and stir until smooth.
- Stir in almond flour until well combined.
- Use a tablespoon to measure out 24 cookies and place them onto a parchment lined baking sheet.
- Use a rounded ¼ teaspoon and push the bottom of the teaspoon in the center of each cookie.
- Bake for 10- 15 minutes minutes. Remove from oven and use the teaspoon again to the center of each cookie.
- Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
- Spoon chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
- Enjoy!
