I used a cookie scoop, but that is about 2 tbsp (30 mL) of cookie dough, which you can drop on the cookie sheet and flatten slightly with the back of a spoon, or even use a fork to press lightly on the cookie dough.

The sweetener I used really contributed to the yumminess of these cookies.  Please keep that in mind.  If you use something very different, you may not get the same result as what I did.  I cannot more strongly recommend the Natural Mate and EZ-Sweetz Sweeteners.  They are superior to anything I have tried before, and do not upset my tummy.


These HUGE domed, flourless chocolate chip cookies are my new obsession!  They could rival any of my other chocolate chip cookies in a heartbeat!  Keep them in the refrigerator for a nice texture. I had TWO of these giant cookies for breakfast (I know, I know!) with my tea.  Sheer bliss!  You are welcome to use the sweetener that you like best, however, I want to introduce you to a relatively new sweetener -  Natural Mate® - see the links in the ingredient listing.  I cannot even begin to explain how wonderful these sweeteners are.  You need to try it!   Available in either sucralose or steiva combo with erythritol.  Sugar-free chocolate chips - find them at Netrition.com (Lily's) or Hershey's Brand at Wal-Mart (maltitol - some people will have tummy issues eating too many) or Nuts.com (click).

Although not entirely sugar-free (but same carbs as the salty Smucker's sugar-free peanut butter), I like Natural Peanut Butter by Skippy - the creamy version).  
I think sucralose or stevia on its own will not be sweet enough - I would add either erythritol or xylitol to a liquid sweetener to make it sweet enough to your taste. The trickiest part of this is to make sure the dough tastes sweet enough to you, bearing in mind it will be less sweet once baked. Worked so perfectly with the Natural Mate sweetener, but I know people don't typically have that sweetener on hand. It is available on Amazon here.

1 large egg
1 cup sugar-free peanut butter, OR (250 mL)
  almond butter
1/cup Natural Mate® (sucralose and erythritol) OR (stevia and erythritol(60 mL)
  (or use your own preferred sweetener to equal 1/2 cup sweetness as Natural Mate is concentrated
  meaning that 1/4 cup of it = 1/2 cup sweetness)
1 tsp vanilla extract (5 mL)
1/tsp baking soda (2 mL)
1 cup sugar-free chocolate chips (250 mL) 

Preheat oven to 350°F (180°C). 

In food processor, process egg.  Add peanut butter, Natural Mate®, vanilla extract and baking soda; process.  Stir in chocolate chips.  Using a 2-tbsp (30 mL) cookie scoop, drop 16 cookies onto a greased cookie sheet.  The cookies will be in the shape of large mounds.  Bake 8 to 10 minutes.  Do not overcook.  They will look a bit under done, but not to worry, as they will firm up as they cool.  Leave them to cool completely on the cookie sheet.  Carefully remove with a flat, metal spatula (if you have one!) to a dinner plate and refrigerate for the best texture.

Helpful Hints: The cookies will keep their shape, however, they will not spread or rise for the most part, which means you can leave the baking soda out, if you wish.  I left it in as perhaps it gives it some of its marvelous texture.  Freshly baked, these will be like melting moments…they melt in your mouth.  These were even better the next day!  Keep some for the next day.  Wow, love these cookies!  

Natural Mate® sweetener is a combination of erythritol and sucralose or erythritol and stevia.  This product is great-tasting and perfect for baking.  See links for the product in the ingredient listing...CLICK on the highlighted text.  Some peanut butters are a bit dry and that can be a problem with these cookies.  Add a couple of tablespoons of unsalted butter in that case.  Sometimes the mixture will be too wet/sloppy, then add 1 tbsp (15 mL) of my Gluten-Free Bake Mix 2  or 1 tsp (5 mL) coconut flour.  

Yield:  16 very large cookies (like two in one!)
1 large cookie
146.4 calories
4.2 g protein
10.7 g fat
0 g fiber
2.9 g net carbs