PEANUT BUTTER CHOCOLATE CHIP COOKIES

PEANUT BUTTER CHOCOLATE CHIP COOKIES

I don’t know why, but I’m always looking for another delicious 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)

¹/₂  cup butter, softened (125 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

2 tbsp allulose, OR 3 sweetener packets (30 mL)

2 tbsp whipping cream (30 mL)

2 tsp vanilla extract (10 mL)

1³/₄  cups Gluten-Free Bake Mix 2, OR (425 mL)

  2 cups Keto Bake Mix (500 mL)

1 tsp baking powder (5 mL)

1¹/₂  cups sugarless chocolate chips (375 mL)

  {you can cut this amount down to 3/4 cup (175 mL)}

Preheat the oven to 375°F (190°C). 

In food processor, process egg, peanut butter, butter, liquid sweetener, allulose, OR sweetener packets, whipping cream and vanilla extract.  In medium bowl, stir together Gluten-Free Bake Mix 2, OR Keto Bake Mix and baking powder.  Add to wet ingredients and process.  Form 1 tablespoonful (15 mL) balls.  Place on greased cookie sheet (or line with parchment paper) and using a fork press down gently on all the dough 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 sealed container in the refrigerator.

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