Almond butter may be used instead of peanut butter.  You can also omit the chocolate, if desired. Recipe is to be found in volume 5 of Low-Carbing Among Friends. This is a classic peanut butter cookie recipe using my gluten-free bake mix to make it low-carb and gluten-free.  I personally have several friends (some with diabetes) and many acquaintances who love my gluten-free bake mix (it can be used in your favorite recipes instead of unhealthy white flour.  Oat flour reduces cholesterol and if you are interested here are the benefits of my gluten-free bake mix).  I don't bake every day or even every week, but it's great to have a stand-in for white flour.  Now you can makeover your own favorite recipes without relying just on what I choose.  Gluten-Free Low-Carb Bake Mix 1 (with xanthan gum) and Gluten-Free Low-Carb Bake Mix 2 (using gelatin) are fully inter-changeable.  You can use one or the other.  That's been my experience.  Often you don't need gelatin (you can use the unflavored variety you find in regular grocery stores, although I buy mine in bulk over HERE), such as for many cookies or crusts for pies and cheesecakes.  Gelatin and xanthan gum work to bind the different components of the bake mix together and help to prevent crumbly outcomes.

1/2  cup butter, softened (125 mL)
1/2  cup natural, smooth peanut butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 tbsp granulated erythritol (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
1/2  tsp molasses (2 mL)
13/4  cups Gluten-Free Bake Mix (425 mL)
1/2  tsp baking soda (2 mL)
1/2  tsp baking powder (2 mL)
1/8  tsp salt (0.5 mL)
Chocolate Drizzle:
1 oz unsweetened baking chocolate (30 g)
2 tbsp unsalted butter (30 mL)
2 tbsp whipping cream (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/ cup sugar (125 mL)
2 tbsp powdered erythritol (30 mL)
1/2  tsp vanilla extract (2 mL)

In food processor with sharp blade or in bowl with electric mixer, process butter and peanut butter until smooth.  Add liquid sweetener, erythritol, egg, vanilla extract and molasses; process. In medium bowl, combine Gluten-Free Bake Mix, baking soda, baking powder and salt.  Add to peanut butter mixture and process on low speed until a dough ball forms. 

Form 1-inch (2.5 cm) balls.  Place on greased cookie sheets.  Leave about an inch (2.5 cm) of space between cookies. Flatten cookies with fork in crisscross fashion.  Bake on lowest shelf in 375°F (190°C) oven 9 minutes, or until bottoms are lightly browned.  Allow to cool on cookie sheets. 

Chocolate Drizzle:  In small bowl, place chocolate; pour boiling water over chocolate and let sit a few minutes.  Pour off water and pour boiling water over it again until chocolate tests soft to point of knife.  In small bowl, melt butter in microwave oven. Whisk in cream, liquid sweetener, erythritol and vanilla extract. Whisk in chocolate. Microwave 10 to 15 seconds until liquefied. Use teaspoon to drizzle chocolate over cookies.  Allow chocolate to set.  Keep at room temperature in sealed tin or in refrigerator or freezer in sealed plastic container.

Yield:  36 cookies with chocolate
1 cookie
70.4 calories
1.8 g protein
6.2 g fat
1.7 g net carbs