I don’t know why, but I’m always looking for another peanut butter chocolate chip cookie.  That said these would be lovely made with almond butter instead! These cookies have a great texture. Keep these in the refrigerator.  Gelatin is rarely required with cookie recipes, so I didn’t use it as per usual.  My cookies can typically be kept in the refrigerator or the freezer.  I usually prefer the former as the chocolate chips get too hard for me in the freezer.

1 egg
1 cup sugar-free peanut butter (250 mL)
1/cup butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
2 tbsp erythritol, OR 3 sweetener (30 mL)
 packets (the kind for coffee)
2 tbsp whipping cream (30 mL)
2 tsp vanilla extract (10 mL)
13/cups Gluten-Free Bake Mix 2, (425 mL)
1 tsp baking powder (5 mL)
11/cups sugar-free chocolate chips (375 mL)
  (or Look in Walmart for Hershey's sugar-free)

Preheat the oven to 375°F (190°C). 

In food processor, process egg, peanut butter, butter, liquid sweetener, erythritol, OR sweetener packets, whipping cream and vanilla extract.  In medium bowl, stir together Gluten-Free Bake Mix 2 and baking powder.  Add to wet ingredients and process.  Form 1 tablespoonful balls.  Place on greased cookie sheet (or line with parchment paper) and using a fork press down gently on all the balls in one direction only, leaving the cookies fairly thick.

Bake 8 to 10 minutes.  Do not over-bake.  Allow to cool completely before removing to dinner plates.  Place in refrigerator to cool completely before storing in a container.

Yield:  40 cookies
1 cookie
111.1 calories
2.6 g protein
8.7 g fat
0.0 g fiber
2.3 g net carbs 

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