Low Carb Soft n Fat Peanut Butter Chocolate Chunk Cookies
These cookies are one of the BEST low carb or keto cookie that I've ever had...and let me tell ya'... I've had a lot of them. :) I truly believe the result is amazing, I hope you like them as much as I do! :)
Measurements are both in Grams and Cups so you can use whichever method works best for your kitchen! A note about Oat Fiber, I like Lifesource brand, it was recommended to me as the best one (no off taste).
Ingredients:
Wet:
82 grams unsalted butter, softened (OR 6 Tbsp.)
100 grams Peanut Butter, room temperature (OR 1/2 Cup)
100 grams Swerve Brown (OR 3/4 Cup, packed)
3/8 tsp. SweetLeaf Stevia Powder (or 30 drops liquid stevia)
1 egg, room temperature
2 tsp. vanilla
Dry:
120 grams almond flour, blanched (OR 1 Cup plus 2 Tbsp.)
16 grams coconut flour (OR 3 Tbsp.)
48 grams collagen powder (OR 3 Tbsp.)
1/3 C. whey protein powder
1/2 tsp. xantham gum
1 Tbsp. arrowroot powder (Optional)
1 tsp. fine pink Himalayan sea salt
1/4 tsp. baking soda
1 tsp. baking powder
1 heaping Tbsp. Oat Fiber (Optional but recommended)
Stir in's:
120 grams (OR 3/4-1 Cup broken bar and or chips), Lily's dark chocolate bar, broken up into pieces - I prefer to make half of this sea salt dark chocolate.
note: You can use Lily's chocolate chips, but I feel they are not as tasty as the bars, and they don't melt quite as nicely.
70 grams (OR 1/2 Cup) chopped pecans, or other nuts (optional)
Method:
Preheat your oven to 350 and prepare a large flat cookie sheet with parchment paper.
In the bowl of your mixer, combine butter, peanut butter, brown swerve and stevia powder, beat until smooth and uniform, approximately 2-3 minutes (you can mix by hand if desired). Add in the egg and vanilla and beat well until light and fluffy, (1-3 minutes).
In a separate bowl, whisk together your dry ingredients, Almond flour through baking powder. Add the dry ingredients to your butter mixture a little at a time mixing on low until nicely combined. Stir in your broken up chocolate and nuts (if desired).
Using a 1 1/2 inch cookie scoop, drop blobs on your parchment paper lined baking sheet. Form these into the basic shape you want, they won't spread much but will rise slightly. I got 22 cookies from my batch.
Bake these cookies 12-14 minutes or until just beginning to appear lightly golden. Allow them to cool completely on the tray, as they will be quite tender while very warm.
Enjoy!