The perfect soft peanut butter cookie recipe, I think. These are beautiful big peanut butter cookies with a soft texture. They are like 2 cookies in one.  One cookie should suffice under normal circumstances. Keep them refrigerated for the absolute best texture the first day. The small amount of cornstarch  (2 grams whole carbohydrate per teaspoon - spread over 14 servings equals 0.1 g carbohydrate) really helps with the texture. You are going to love these!  After the first day, I actually prefer these at room temperature.  These are such large cookies that they are closer to eating a muffin than a cookie.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

1/cup unsalted butter (125 mL)
1/cup peanut butter (125 mL)
1 egg
Liquid sweetener to equal 3/4  cup (175 mL)
1/4  cup powdered sweetener of choice (60 mL)
  (such as Monk Fruit/Allulose)
11/4  tsp vanilla extract (6 mL)
11/4  cups Gluten-Free Bake Mix 2, CLICK! (300 mL)
  (no need for gelatin), OR 11/2  cups Keto Bake Mix (375 mL)
1 tsp cornstarch (5 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
A few Sugar-free chocolate chips for garnishing tops of cookies, optional

Preheat the oven to 350°F (180°C). 

In food processor, process butter, peanut butter, egg, liquid sweetener, powdered sweetener and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mixcornstarch, baking soda and baking powder.  Add to liquid ingredients.  Process until smooth.  Using a 2 tbsp (30 mL) cookie scoop, plop cookie batter onto ungreased cookie sheet.  Top each large cookie with a few chocolate chips, if desired, for garnish.  Bake about 12 minutes, or until the edges are golden.  Allow to cool on the cookie sheet before using a metal spatula to transfer to dinner plates and refrigerate. Once fully set, they can be placed in a different container, if desired.

Yield:  14 LARGE cookies
1 cookie
163.4 calories
4.1 g protein
14.6 g fat
0 g fiber
3.6 g net carbs 

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and they will not be printed again.  Limited stocks; get yours now!  KINDLES available! 

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