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These fine cookies can be made two ways. They are large crunchy, substantial bakery-style cookies. You only need about 4 or 5 chocolate chips on top of each cookie.  It is plenty!  The cookies need to be kept in the refrigerator for that crunchy texture. The first method is you can make them without any butter in them (fewer calories), but make sure you use Skippy sugar-free peanut butter or natural peanut butter.  I get the large economical container from the equivalent of Costco here.  I am sure it is available in the States and Canada, if we get it here, so look for it.  Fabulous peanut butter by the way.  Kudos to the company that makes Skippy peanut butter.  The container also does not have that annoying lip at the bottom which makes it near impossible to remove all the peanut butter.  Trust me, that drives my husband crazy, and he can barely bring himself to throw the containers out! LOL That is another story!


The second way to make them is adding in the butter.  This time the cookies are even more impressive looking (bit thicker) and have a chewy texture versus crunchy.  They will be larger and will make 18 cookies instead of 17.  Now, the best texture is no longer in the refrigerator but in the freezer.  Keep them in an airtight container in the freezer.  You can jumble them up in the container as they won’t stick together.  You can take one out as you need it. 


So, there you have it!  Two recipes for the price of one!  No, seriously, these are worth making.  I love making peanut butter cookies.  I am not sure why.  Some turn out great and others not so much.  I only share the ones I like and think others might also enjoy.

 That said, both my husband and I preferred the option without any butter!  Those were the best in our opinion.


With the new Skippy large-container, sugarless peanut butter on the market, I simply had to make some cookies with it.  I bought quite a few containers, as I was so happy to find this product.

Did you know that in the oven the peanut butter acts almost like a dry ingredient, giving structure and texture to the cookies.  This is why there is a famous cookie recipe that uses no flour at all - only peanut butter.

These are large cookies but not giant cookies.  Giant cookies would be made with 1/4 cup cookie dough.  These use half that amount.

I did not do the traditional crisscross pattern with these cookies.  I think these are better without it.





11/2 cups Gluten-Free Bake Mix 2, (375 mL)

  OR 13/4  cups Keto Bake Mix (425 mL)

  OR almond flour PLUS 2 tbsp oat fiber (30 mL)

3/4 tsp baking powder (5 mL)

1/2 tsp baking soda (2 mL)

1/8 tsp salt (0.5 mL)

1 cup sugar-free peanut butter (250 mL)

  (Skippy – the large container from Costco)

1/2 cup butter, softened, optional (125 mL)

  (see Blurb below the photos)

2 large eggs

Liquid sweetener to equal 11/4 cups sugar (310 mL)

1 tbsp allulose monk fruit blend, optional (15 mL)

1 tbsp cream (15 mL)

1 tsp unflavored gelatin (5 mL)

1 tsp vanilla extract (5 mL)

1/4 cup sugar-free chocolate chips (60 mL)


Preheat the oven to 350°F (180°C).  Line a greased cookie sheet with parchment paper.


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, baking powder, baking soda and salt.


In food processor, process peanut butter, butter (if using), eggs, liquid sweetener, allulose monk fruit blend, cream, gelatin and vanilla extract.  Add dry ingredients; process.  Form 2 tablespoonfuls (30 mL) into a ball and then flatten in the palm of your hand.  Place on prepared cookie sheet.  Top each cookie with 5 chocolate chips.  Bake 10 to 12 minutes.

Yield:  17 or 18 servings

No butter/with butter

155.9/192.4 calories

5.7/5.5 g protein

12.0/16.4 g fat

0 g fiber

4.5/4.2 g net carbs 

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