Keto Double Chocolate Chip Peanut Butter Cookies

 

Gluten-free, Sugar-free! Yummy! Today is honeydew day... I have been doing (& cooking) all the things the honey (esposito) likes. First deviled eggs, then these cookies, and next cheeseburgers with cheddar, sriracha caramelized onions and a little iceberg lettuce salad with tomatoes and blue cheese dressing. 

Porque no?

These cookies are best eaten after they've cooled, they won't spread like other cookies, but if you like a slightly thinner crisper cookie, you can always add 1/2 stick of unsalted butter to the mixture - should you opt to do this be sure to cream the butter with the Swerve and peanut butter. 

Below you will see the cookies raw:

Then baked: 

I really don't need to blog this... it is super simple... 

Take a cup of natural chunky peanut butter (one made only with peanuts and salt - Whole Foods has a fab & cheap one) and mix it with 1/2 cup of powdered Swerve (a sugar substitute) and 1/4 cup of unsweetened cocoa powder (I use Ghirardelli), beat one large egg with a teaspoon of vanilla, add it into the peanut butter mixture, mix it in well, (I use a flexible spatula, but you can use the food processor for all this) fold in 1/3 cup of sugar-free dark chocolate chips, prepare a cookie sheet with parchment paper or a Silpat ( a silicon mat that I love using), roll the cookie dough into balls (about 10 balls), place the balls on the cookie sheet, giving them at least 1 inch of space between press them down slightly, reform them into rounds as necessary, stud each cookie with more chips if you like, then place in preheated oven for 10-12 minutes... let cool, voila! xo

But here we go:

Keto Double Chocolate Chip Peanut Butter Cookies

Preheat the oven to 350 degrees. Prepare a cookie sheet with either a Silpat or a sheet of parchment paper. 

Ingredients:

• 1 cup of natural chunky peanut butter 
• 2 tablespoons melted unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon of baking powder
• 1/2 cup powdered Swerve
• 1 large egg (beaten)
• 1 teaspoon vanilla
• 1/3 cup sugar-free chocolate chips

Instructions:

1. Mix peanut butter, butter, baking powder, 1/4 cup of unsweetened cocoa 
2. Mix egg well with Swerve, and a teaspoon of vanilla
3. Add it into the peanut butter mixture, mix it in well
4. Fold in chocolate chips
5. Roll the cookie dough into balls (about 10 balls)
6. Place the balls on the cookie sheet, giving them at least 1 inch of space between press them down slightly, reform them into rounds as necessary, stud each cookie with more chips if you like
7. Place in preheated oven for 10-12 minutes... let cool, voila!