Bonjour my Petite Deborahs! Welcome to the premier episode of "It's Not Delivery, It's DeVida!" The online cooking show where I show you how to put healthy food, IN DRAG honey. We all know drag is all about extra and team too much. But it's also about magic and turning one thing into something entirely different! So it is with that spirit we introduce to you, HEALTHY recipes to flip your wig over. Also please welcome my little sous chef helper, Chef Taste Bud! The pickiest eater EVER who happens to LOVE these cookies.
Todays recipe is Keto Friendly, Gluten Free Chocolate Chip Peanut Butter Pecan Cookies:
You Need:
1 cup super fine almond flour
1/4 cup ground flax seed
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons of room temperature unsalted butter
1/4 cup + 2 tablespoons of Splenda Brown Sugar (this is equivalent to 3/4 cup of a regular sugar)
6 tablespoons of crunchy peanut butter
1 1/2 teaspoons of vanilla extract
1 large egg
1/2 cup crushed pecans
3/4 cup Hershey sugar free chocolate chips
You may either mix all dry ingredients together and set aside or add them one at a time to the wet mixture as I did hear.
Cream butter and sugar together on medium to high speed for 2 to 3 minutes. Add egg and vanilla and continue to blend while scraping sides for another 4 to 5 minutes. Blend until fluffy and light then add peanut butter. Blend in peanut butter with your mixer on medium, once it is fully incorporated add your dry ingredients. Finally add your chocolate chips and your pecans. Using a scooper similar to mine in the video, scoop out your cookies on to your silpat prepared cookie sheets. Refrigerate your cookies for 5 to 10 minutes. Finally bake them at 350 degrees for 11-14 minutes, depending on your oven. I find that being a little on the longer end works best. Let them cool on your rack and ENJOY!