PEANUT BUTTER
CHOCOLATE CHIP COOKIES
I don’t know why, but I’m always looking for another 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 (sucralose or stevia) to equal 1
cup (250 mL)
sugar
2 tbsp erythritol, OR 3
sweetener (30 mL)
packets (the kind for coffee)
2 tbsp whipping cream (30 mL)
2 tsp vanilla extract (10 mL)
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
1 tsp baking powder (5 mL)
11/2 cups sugar-free chocolate chips (375
mL)
(or Look in Walmart for Hershey's sugar-free)
Preheat
the oven to 375°F (190°C).
In
food processor, process egg, peanut butter, butter, liquid sweetener,
erythritol, OR sweetener packets, whipping cream and vanilla extract. In medium bowl, stir together Gluten-Free
Bake Mix 2 and baking powder.
Add to wet ingredients and process.
Form 1 tablespoonful balls. Place
on greased cookie sheet (or line with parchment paper) and using a fork press
down gently on all the 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 container.
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
For
other great Low-Carb, Gluten-Free recipes by the team &
me: