CRUNCHY DOUBLE
CHOCOLATE PEANUT BUTTER COOKIES
It is not always that easy to create a truly crunchy low-carb cookie. I think I achieved it but a handful of times - actually less! Here is one from memory: Crunchy Peanut Chocolate Cookies Place freshly baked cookies on a dinner plate and freeze for about 8 minutes to enjoy a crunchy cookie right away. They are beyond delicious eaten that way. After that keep the cookies refrigerated.
These cookies are especially good with a cup of tea or coffee or soda, as they are crunchy and thus a little drier than a soft cookie.
These double chocolate cookies are made with soft creamy peanut butter and topped with chocolate chips. Yum!
These cookies won't last long. They disappeared pretty fast between just my husband and me.
There is no cocoa powder in these cookies. The texture is firm, substantial and crunchy. It is best to use parchment paper on a baking sheet. Watch these cookies as they can burn. Check them underneath using a metal spatula or flat knife. There were not eggs in this but only one egg.
The cookies are quite large and substantial and even thick. The dry ingredients are added to the wet ingredients in the usual fashion for making cookies. You can eat these cookies at room temperature but they will lose that lovely crunch. Such a treat to have these in the fridge. I could not wait in the morning to have one with my tea or cappuccino. I know they usually say to put cookies on a wire rack after baking but I rarely do that. Natural peanut butter should be fine in these cookies. I don't believe my peanut butter had any sugar.
If you like you could replace half the chocolate chips with finely chopped, roasted and salted peanuts.
1/2
cup butter, melted (125 mL)
1/2
cup peanut butter (125 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp allulose (30 mL)
1 large egg
2 oz unsweetened chocolate, melted (60 g)
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
11/2 cups Gluten-Free Bake Mix 2, OR (375 mL)
Keto Bake Mix {use 1/4
cup (60 mL) more}
1/2
tsp baking powder (2 mL)
2/3
cup sugarless chocolate chips (150 mL)
{keep 2 tbsp (30 mL) for the
tops of the cookies}
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In bowl with mixer or in food processor, mix butter,
peanut butter, liquid sweetener, allulose and egg until smooth. Add melted chocolate, gelatin and vanilla
extract; mix well.
In medium bowl, combine Gluten-Free Bake Mix 2, OR
Keto Bake Mix and baking powder. Add to
wet ingredients and mix. Stir in 1/2
cup chocolate chips. Using a
cookie scoop that is the size to make cookie dough in 2 tablespoons (309 mL),
drop on parchment-lined cookie sheet.
Press the cookies flat, top each one with a few chocolate chips and bake
10 to 12 minutes. Check on them after 10
minutes. Transfer to dinner plates and
place some in the freezer for eating after 5 minutes and the rest in the
refrigerator.
Yield: 17 large cookies
1
serving
188.7
calories
4.5
g protein
15.9
g fat
0.7 g fiber
3.8
g net carbs