also wanted to know if anyone has tried this out? I saw this on a show called Sweet Truth hosted by Kelly Keough on a channel called Veria.com. Can someone also tell me about xanthan gum and where I can buy it. Thanks in advance for the help.
CLEVAGE CHIP COOKIES ON A STICK
A chocolate chip cookie on a stick.
1 cup pecan halves
2 cups plus 2 tablespoons gluten-free flour
2 tsp baking soda
2 tsp xanthan gum
¾ tsp Himalayan salt
2 sticks unsalted butter
½ cup Swerve sugar substitute
½ cup dark agave
2 droppers vanilla crème Stevia liquid
1 organic Omega 3 egg
1 organic Omega 3 egg yolk
2 tbsp pure vanilla extract
¾ cup of grain sweetened chocolate chip
1 ½ cup unsweetened puffed rice, slightly crushed
Preheat oven to 375 degrees. In dry Teflon coated sauté pan, place pecans over a medium heat and toast nuts until oils are released. Shake pan every few minutes so that nuts are
evenly browned about 8 minutes. Immediately transfer nuts to a bowl and set aside.
In a large bowl sift together gluten-free, baking soda, xanthan gum, and salt. Set aside. In medium saucepan, melt butter over medium heat. Turn off the heat under the butter.
With wire whisk, add Swerve and agave. Whisk until combined. Pour into large mixing bowl to cool slightly.
Into the melted butter mixture, liquid Stevia, egg, egg yolk, and vanilla. Add the wet mixture to the large mixing bowl containing pre-sifted flour mixture and stir until just combined.
Let dough cool completely at room temperature.
When cookie dough is cooled add chocolate chips and nuts.
With a large spoon, scoop cookie dough into parchment lined baking tray about 2 inches apart. Spray oil hands so dough will not stick and form dough into balls. Spray oil the
bottom of a small custard dish and flatten the cookie mounds slightly with the flat bottom and slide off the cookie. Do not pull the custard cup directly up or the dough with pull.
Stick a Popsicle or cookie stick in the bottom a 1/3 of the way through at a 45-degree angle and place in the freezer for 30 minutes.
Place in pre-heated oven. Bake for 11-13 minutes. Remove from oven and cool for 2 minutes before transferring to wire rack.
Yield: A dozen large cookies.
http://www.veria.com/show/the-sweet-truth.html
CLEVAGE CHIP COOKIES ON A STICK
A chocolate chip cookie on a stick.
1 cup pecan halves
2 cups plus 2 tablespoons gluten-free flour
2 tsp baking soda
2 tsp xanthan gum
¾ tsp Himalayan salt
2 sticks unsalted butter
½ cup Swerve sugar substitute
½ cup dark agave
2 droppers vanilla crème Stevia liquid
1 organic Omega 3 egg
1 organic Omega 3 egg yolk
2 tbsp pure vanilla extract
¾ cup of grain sweetened chocolate chip
1 ½ cup unsweetened puffed rice, slightly crushed
Preheat oven to 375 degrees. In dry Teflon coated sauté pan, place pecans over a medium heat and toast nuts until oils are released. Shake pan every few minutes so that nuts are
evenly browned about 8 minutes. Immediately transfer nuts to a bowl and set aside.
In a large bowl sift together gluten-free, baking soda, xanthan gum, and salt. Set aside. In medium saucepan, melt butter over medium heat. Turn off the heat under the butter.
With wire whisk, add Swerve and agave. Whisk until combined. Pour into large mixing bowl to cool slightly.
Into the melted butter mixture, liquid Stevia, egg, egg yolk, and vanilla. Add the wet mixture to the large mixing bowl containing pre-sifted flour mixture and stir until just combined.
Let dough cool completely at room temperature.
When cookie dough is cooled add chocolate chips and nuts.
With a large spoon, scoop cookie dough into parchment lined baking tray about 2 inches apart. Spray oil hands so dough will not stick and form dough into balls. Spray oil the
bottom of a small custard dish and flatten the cookie mounds slightly with the flat bottom and slide off the cookie. Do not pull the custard cup directly up or the dough with pull.
Stick a Popsicle or cookie stick in the bottom a 1/3 of the way through at a 45-degree angle and place in the freezer for 30 minutes.
Place in pre-heated oven. Bake for 11-13 minutes. Remove from oven and cool for 2 minutes before transferring to wire rack.
Yield: A dozen large cookies.
http://www.veria.com/show/the-sweet-truth.html