WHITE CHOCOLATE PEANUT BUTTER COOKIES

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Below:  Before the cookies go into the oven.


WHITE CHOCOLATE PEANUT BUTTER COOKIES

These cookies are sweet and taste high-carb.  This is my top favorite peanut butter cookie at the moment.  I love peanut butter cookies; however, sometimes I feel the low-carb versions are not sweet enough for me.You will love these cookies, I am sure. You can use 2 tbsp honey substitute in these cookies or half that amount, or leave it out all together.  They are sweeter and softer cookies with the honey substitute.  Freshly baked, I like to put these on dinner plates and in the freezer for 20 minutes, and then refrigerate.  The texture is awesome!  After that the texture will soften in time, but they are still excellent.  The gelatin is used to bind these cookies together.  At room temperature they can be more delicate; therefore keep them in the refrigerator.


1/2 cup butter, melted (125 mL)

1/2 cup peanut butter (125 mL)

  (I use Skippy Natural)

Liquid sweetener to equal 1/2 cup (125 mL)

  sugar

1/4 cup powdered sweetener of choice (60 mL)

1 large egg

1/4 cup white chocolate chips (60 mL)

  (sugar-free) and Choc Zero has white choc chips

1 - 2 tbsp honey substitute (15 – 30 mL)

  (optional), OR Choc Zero has a new "honey"

1 tsp unflavored gelatin (5 mL)

1 tsp vanilla extract (5 mL)

11/2 cups Gluten-Free Bake Mix 2, OR (60 mL)

  13/4 cups Keto Bake Mix (425 mL)

1/2 tsp baking powder (2 mL)

1/2 cup sugar-free white chocolate chips (125 mL)

 

Preheat the oven to 350°F (180°C).

 

In food processor or in bowl with mixer, combine butter, peanut butter, liquid sweetener, powdered sweetener, egg; process.  In small bowl, place 1/4 cup (50 mL) white chocolate chips and nuke in microwave oven by 10 second increments on high until they have softened.  Add to peanut butter mixture and process along with honey substitute (if using), gelatin and vanilla extract. 


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix and baking powder.  Add to peanut butter mixture and process.  Stir in 1/2 cup (125 mL) white chocolate chips, but, if desired, keep some for the tops of the cookies.


Form slightly heaping tablespoonful's and drop onto a parchment-lined cookie sheet. Space them well as these cookies spread (especially with the honey substitute in them) and they will run into each other. Flatten slightly and top with 3 white chocolate chips. Bake half the cookies at a time or use two cookie sheets.  Bake 10 to 12 minutes, or until golden brown underneath. Allow the cookies to cool 5 minutes before using a metal spatula to move them to dinner plates.


Yield:  24 cookies

1 cookie

102.8 calories

2.7 g protein

9.0 g fat

0.2 g fiber

2.3 g net carbs


ANOTHER RECIPE YOU MAY ENJOY


MY BEST PEANUT BUTTER COOKIES (Although the one above is my new favorite!)



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