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These cookies are probably my most favorite low-carb peanut butter cookies!  They have a slightly sandy texture which I love.  If you love those pecan sandies, you will love this recipe.  I cannot wait to go and have my tea this morning with a couple of these cookies!  The chocolate chips are delicious in this recipe and the soft, slightly sandy texture is very yummy.

To me these cookies are so good!  You may just get a proposal. ;)  Seriously, though, I called them "Marry Me" Peanut Butter cookies because I married the white and dark sugarless chocolate chips. Of course, you are welcome to use one or the other and not both, if you don't have them on hand.  Mostly people buy their chocolate chips online, I think.  I don't know.  I haven't checked Walmart in the States in a long time.  Americans, in my opinion, are so blessed and so spoiled with everything that is available in the stores, especially things like specialty products for particular diets, like the low-carb and keto diet.  I don't do keto, but I love low-carbing; so much easier for me, and since I am mostly always in maintenance mode, it works best for me.  Besides having Hashimoto's Thyroiditis, I cannot go too low in carbohydrates.  Everyone is different and some people need to go super low-carb in order to actually lose weight, but maintenance mode is easier even for those people.

Once you have the bake mix of your choice made up, this recipe is easy and quite quick to make.  Let the cookies cool on the cookie sheet for 15 minutes before transferring them to a container for the fridge.  I like to use a large Tupperware plastic container and place the cookies on wax paper and separate layers of cookies with wax paper as well.  Seal and refrigerate.  This are best eaten chilled.  

It seems all my peanut butter cookies have different textures, but this one simply delights me.  I hope you will try this recipe.  It is the second time I have made it and I am still in love with it, simple as this cookie recipe is.

I didn't add salt to this recipe, but if you peanut butter is not salted, you can add a pinch of salt or a bit more.  I find salt cuts the sweetness of a recipe using artificial sweeteners.  That effect is not noticeable in recipes that use sugar as the sweetener; not that sugar is natural either.  It is highly processed and a known poison, but most people are quite addicted to it, as eating it gives the brain a nice serotonin boost, which feels good to a person.

I made these with 1 tablespoonfuls of dough, and the next time I made them with slightly heaping tablespoonfuls of dough.  Using that amount of mixture will result in 28 to 32 cookies.  The slightly larger cookies are yummy, too, and they don't fall apart.  I flavored the cookies with vanilla extract.  I think it was Mexican vanilla extract; very good flavor.  

You can freeze these cookies in the same way I described getting them ready for chilling in the refrigerator.  Just thaw them in the fridge when the time comes or take one out individually and thaw it in the fridge or at room temp.  I definitely like these cookies chilled. If you don't have wax paper to separate the cookies, you can use parchment paper.



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

Liquid sweetener to equal 1 cup sugar (250 mL)

3/4 cup peanut butter (175 mL)

  (I used Skippy Creamy Natural)

1 large egg

1 tsp vanilla extract (5 mL)

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

  2 cups Keto Bake Mix (500 mL)

1/2 tsp baking powder (2 mL)

1/2 tsp baking soda (2 mL)

1/3 cup sugarless white chocolate chips (75 mL)

1/2 cup sugarless dark chocolate chips (125 mL)



Preheat the oven to 350°F (180°C).  Line a cookie sheet with parch-ment paper.


In food processor or in bowl with mixer, process butter, liquid sweetener, peanut butter, egg and vanilla extract.


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder and baking soda.  Add to wet ingredients and process until well combined.  Stir in white and dark chocolate chips.  Form 1-inch (2.5 cm) balls.  Place on greased cookie sheet.  Use a fork to make crisscross indentations.  Bake 11 minutes or until golden brown underneath.  Let cool completely before transferring them to a plastic container.  Separate the cookies with wax paper, seal with the lid and refrigerate.

Yield:  32 cookies

1 cookie

113.1 calories

2.8 g protein

9.2 g fat

0 g fiber

2.5 g net carbs 

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