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Saturday, April 23, 2016

THICK PEANUT BUTTER CHOCOLATE CHIP COOKIES






THICK PEANUT BUTTER CHOCOLATE CHIP COOKIES

This 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/cup sugar-free peanut butter (125 mL)
1/cup unsalted butter (60 mL)
Liquid sweetener to equal 1 cup (250 mL)
  sugar (sucralose or stevia)
2 tbsp powdered erythritol, OR (30 mL)
  3 packets sweetener
1/tsp salt (1 mL)
1 egg
11/cups Gluten-Free Bake Mix 2 (300 mL)
1 tsp baking soda (5 mL)
  (Note - Walmart carries Hershey's sugar-free)

Preheat the oven to 350°F (180°C). 

In food processor, process peanut butter, butter, liquid sweetener, powdered erythritol, OR 3 packets sweetener and salt until smooth.  Add egg; process.  Add Gluten-Free Bake Mix 2 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

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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