These cookies are delightfully soft and chewy. I think you will love them. This is my new favorite peanut butter cookie. You can add the chocolate chips or leave them out. Either way these will be delightful. I like adding the extra sweetness with the chocolate chips, but I think these cookies are so good that they don't actually need them, to be honest.
That said you can replace some of the chocolate chips with peanuts for a chunky cookie with more peanut flavor. You could use white sugarless chocolate chips instead of the dark chocolate chips.
If you would like to add a little sparkle to your cookies, you could first roll them in your favorite bulk sweetener before flattening them with a fork in a crisscross fashion if not using chocolate chips or peanuts. I simply flattened them with the back of a spoon.
It is best to use creamy peanut butter. I used Skippy Creamy Natural. It was wonderful for a while that we were able to get these huge jars of Skippy Creamy Natural at the equivalent of Costco here. For some reason they are no longer stocking it and we have to buy the more expensive smaller jars again.
I don't know what it is about peanut butter cookies, but I love them, and have even enjoyed mediocre recipes in my life. This recipe is far from mediocre though. You will love this recipe, I think.
Chocolate and peanut butter combination is one of my favorites and that is why I added the chocolate chips; however, plain peanut butter cookies - these ones in particular - are so good that you won't miss them, if you decide to skip them. You could also skip them and drizzle the cookies with melted chocolate instead. That could be very good actually come to think of it.
Using parchment paper to bake cookies on is the safest. A very dark pan could burn the bottoms of the cookies. Silicon mats are just another thing to clean.
Instead of flour, I use one of my bake mixes, Gluten-Free Bake Mix 2, OR my Keto Bake Mix, however, I also have a Grain-free Bake Mix (look under Baking and Bake mixes on my blog on the right hand side in the index). It is so easy to use one of those (follow instructions) to replace flour in our baking. It takes the guess work out of things and you don't have to stick with recipes that bloggers provide. You can branch out on your own and have fun on Pinterest, for instance, finding high-carb recipes you would like to makeover into low-carb recipes. This is so much fun for me. I still enjoy doing that to this day. I rarely get ideas from other low-carb bloggers, so this keeps my recipes different and exciting - not merely a copycat of other low-carb recipes out there. What is the fun in that in any case. It is much more fun to take up the challenge to change high-carb recipes into acceptable low-carb recipes.
Instead of brown sugar, one can use one of the sugar-free substitutes on the market or you can add a teaspoon of molasses to the baked good. If a recipe calls for salt, use half the amount as low-carb sweeteners will not cut the saltiness the same way that sugar does, and your recipe could end up too salty tasting. Things like coconut, xanthan gum, peanut butter and coconut flour can cut sweetness in a recipe, so you may need a little more sweetener.
I use 2 tablespoons of the cookie dough to make very large cookies. I am sure you could freeze these cookies; however, it only makes 20 cookies, so we ate them all over a few days. I liked waking up to these cookies for breakfast. Store in an airtight container in the refrigerator. I know people talk about transferring the cookies to a wire rack, but I don't bother. After a couple of minutes of cooling on the baking sheet (any longer and they will continue to bake), I simply transfer them to dinner plates to cool to room temperature before transferring them to an airtight container.
Make sure your oven is preheated to the correct temperature. Both ovens that I have are not calibrated to the correct temperature, so I use oven thermometers as a guide. Most people don't realize that their oven runs either hotter or cooler than it should. You cannot trust them, I find. So times for baking are really just a guideline, but you should keep a close eye on your baking.
As you can
read, there are several variations of this recipe that are possible. I
used salted butter, so there was no need for extra salt in this recipe.
If your peanut butter is very salty, then don't add salt and use
unsalted butter.
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
OR 2 cups Keto Bake Mix
(500 mL)
1/2
tsp baking powder (2 mL)
1/2
tsp baking soda (2 mL)
3/4
cup sugar-free peanut butter (175 mL)
(I used Skippy Creamy Natural)
1/2
cup butter, softened (125 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/4 cup bulk sweetener (60 mL)
(such as allulose, OR allulose blend)
1 large egg
11/2 tsp vanilla extract (7 mL)
1/2
cup sugarless chocolate chips, optional (125 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, and baking soda.
In food processor or in bowl with mixer, process
peanut butter, butter, liquid sweetener, bulk sweetener, egg and vanilla
extract until smooth. Add dry
ingredients; process. Stir in chocolate
chips if using. Reserve some for the
tops of the cookies, if desired.
Using a 2-tablespoon (30 mL) cookie scoop, place balls of dough on a parchment-lined cookie sheet or a greased cookie sheet. Flatten the cookies with the back of a spoon. If you are not using chocolate chips, you could flatten with fork in a crisscross pattern. Bake about 9 minutes. Don’t overbake. Remove with a flat spatula from the cookie sheet after two minutes and place on dinner plates to cool before transferring them to a sealed container for the refrigerator. You can separate the cookie layers using parchment or wax paper.
Yield: 20 LARGE cookies
1
cookie (with chocolate chips)/without chocolate chips
164.4/145.2 calories
4.1/4.0 g protein
13.7/12/6 g fat
0 g/0 g fiber
3.7/3.5 g net carbs
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