Keto Peanut Butter Chocolate Chip Cookies (Gluten Free)

Updated at: Thu, 17 Aug 2023 09:02:08 GMT

Step 1

Preheat your oven to 375°F, and line your baking sheets with parchment. In a large bowl, combine sweetener and melted and cooled unsalted butter. Cream together for 10 minutes until light and fluffy (Add in the peanut butter and vanilla extract, beat until well combined. Then, add in your eggs one at a time, mixing as little as possible, until just combined.

Step 2

In a separate bowl, combine your dry ingredients (almond flour, coconut flour, salt, xanthan gum, baking soda) and mix well making sure there are no clumps. Now, just fold in the dry ingredients to the wet until just combined.

Step 3

Fold in your chopped peanut butter cups, and chocolate chips. You can reserve pieces of the peanut butter cups to press onto the top, or just fold them all in at once.

Step 4

Just gently fold to combine, then using a spoon or cookie scoop and a scale, measure out 24 cookies that weigh roughly between 40-50 grams each. Add them to a parchment lined baking sheet, leaving enough room in between so they can spread. Bake for 12-15 minutes, watching them carefully so they don’t burn!

Step 5

Allow the cookies to cool for at about 30 minutes before eating or before adding the chocolate drizzle. To make the chocolate drizzle, melt chocolate chips together gently with coconut oil, then drizzle over the top of the cookies. Sprinkle with sea salt flakes, and allow the cookies to cool for another 15-20 minutes. That’s it! Cookies will save in an air tight container for up to a week.

↑Support creators by visiting their site 😊

0 liked

0 disliked