Photo Below: Before going in the oven and before pressing with the tines of a fork.
THICK PEANUT BUTTER
CHOCOLATE CHIP COOKIES
This recipe is one of the better peanut butter cookies I have made! Large, thick and chunky….a substantial
cookie! I liked them kept in the
refrigerator. Gelatin is not usually required for cookies. With my Gluten-Free Bake Mix 2, gelatin is added to the wet ingredients to prevent crumbly outcomes - it binds the various components of the bake mix together.
1/2 cup
sugar-free peanut butter (125 mL)
1/4 cup
unsalted butter (60 mL)
Liquid sweetener to equal 1
cup (250 mL)
2 tbsp your favorite bulk sweetener,
OR (30 mL)
3 packets sweetener
1/4 tsp
salt (1 mL)
1 egg
11/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (300 mL)
1 tsp baking soda (5 mL)
1 cup Lily's sugar-free chocolate chips (250 mL)
(Note - Walmart carries Hershey's sugar-free) OR
you can use 2/3 cup chocolate chips (1 cup is a LOT!)
you can use 2/3 cup chocolate chips (1 cup is a LOT!)
Preheat
the oven to 350°F (180°C).
In
food processor, process peanut butter, butter, liquid sweetener, bulk sweetener, OR 3 packets sweetener and salt until smooth. Add egg; process. Add Gluten-Free Bake Mix 2, OR Keto Bake Mix and baking
soda; process. Stir in chocolate
chips. Form 2 tbsp (30 mL) dough into
balls and place on ungreased cookie sheet.
Using a fork, press gently across each dough ball once, keeping the
cookie nice and thick. Bake 15 minutes.
Yield: 15 LARGE cookies
1
cookie
162.0
calories
4.1
g protein
12.6
g fat
0.0 g fiber
3.6
g net carbs 2.6 g net carbs with Keto Bake Mix
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