Candice’s Low Carb Ultimate Peanut Butter Chocolate Chip Cookies

Now these are peanut galore here! Not something I will eat everyday, but a nice treat once in a while! They have a bit of a different texture then my other peanut butter cookie recipes because I used peanut flour here. Not a bad thing, just a little different. And a bit moister then the recipe using coconut flour, so that's a plus!

Hope you enjoy!


http://candiceslowcarbrecipes.typep...ip-cookies.html


Makes 3 dozen cookies


Ingredients:

1/2 cup unsalted butter, room temp
3/4 cup peanut butter(sugar & salt free, all natural)
1/2 cup granulated splenda
1/4 cup xylitol, powdered
2 large eggs, room temp
1 teaspoon pure vanilla extract
1 cup peanut flour (I use med roast 12% fat)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted peanuts, chopped *optional
1 recipe chocolate chips(see below)

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1.5 dozen cookies (1/2 recipe)

1/4 cup unsalted butter, room temp
1/4 cup + 2 Tablespoons peanut butter(sugar & salt free, all natural)
1/4 cup granulated splenda
2 Tablespoons xylitol, powdered
1 large eggs, room temp
1/2 teaspoon pure vanilla extract
1/2 cup peanut flour (I use med roast 12% fat)
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
2 Tablespoons unsalted peanuts, chopped *optional
1/2 recipe chocolate chips(see below)

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Instructions:

Preheat oven to 350F
Line cookie sheet with parchment paper, or nonstick baking liner.


In small bowl add peanut flour, baking soda and salt. Set aside.
Cream butter & peanut butter until combined in mixer with paddle attachment. Add splenda and xylitol, cream until combined.
Add eggs 1 at a time while mixer is running. Add Vanilla. Scrap down sides of bow. Beat on med until smooth.
Lately add your peanut flour mixture.
Mix till just combined.


Fold in chocolate chips by hand.

Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball. (I pre-scoop all 3 dozen to make sure I get the right amount then put scooped dough either in the refrigerator or freezer* until needed)

Put scooped cooked dough onto prepared cookie sheet. With palm of hand, press down to slightly flatten.


Bake ~ 350F for 10-12 minutes


*Dough can all be pre-scooped then froze for convince.
Be sure to thaw frozen dough about 10 minutes at room temp before baking.



Nutritional information for 1 cookie without nuts:

Energy 96 kcal
Carbohydrate, Total 3.92 g
Sugars, total 0.59 g
Fiber, total dietary 1.12 g
Sugar alcohol 1.34 g
Protein 4.00 g
Total lipid (fat) 7.34 g

Net Carbs: 1.46 g



Nutritional information for 1 cookie with nuts:

Energy 102 kcal
Carbohydrate, Total 4.14 g
Sugars, total 0.64 g
Fiber, total dietary 1.19 g
Sugar alcohol 1.34 g
Protein 4.24 g
Total lipid (fat) 7.84 g

Net carbs: 1.61 g





Candice's Low Carb Sugar Free Chocolate Chips
(Version 2 using xylitol) Same recipe as I used before

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
2 Tablespoons xylitol, powdered

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa & xylitol. Stir until smooth.


Put chocolate mixture into a pipping bag** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 678 kcal
Carbohydrate, Total 48.20 g
Sugars, total 0.03 g
Fiber, total dietary 12.03 g
Sugar alcohol 24.16 g
Protein 6.47 g
Total lipid (fat) 51.43 g

Net Carbs 12.01 g