This cookie recipe the best I’ve made, so far, in an almost sugar free low carb, chocolate chip cookie. And, it even has a hint of peanut butter for a richer flavor. It’s not a strong peanut flavor. If you want more peanut flavor try adding some peanut butter powder and/or chopped peanuts to the mix.
Unfortunately I don’t have any pictures of the actual cookies, yet. I forgot. So, will post my Cookie photos another time.
This recipe also uses some different ingredients than you might have used before. I’ll provide word links to the “specialty” ingredients. There is artificial sugar or sugar substitute in this. I used several different kinds so not one would stand out with its particular flavor profile. I used a combination of granulated sugar substitutes:
For flour I used part all purpose flour and part Carbalose flour. Available here or here. It says on the website, “Carbalose™ is as close to real flour as you can get without being real flour. In most recipes, Carbalose™ behaves like wheat flour, because unlike similar products, it is made mostly from wheat, yet it lacks most non-fiber Carbohydrate. Carbalose™ is made through a unique process and contains Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose™ does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.”
I have tried using all Carbalose, but baked goods don’t come out how I’d lie in taste and texture. So I substitute up to half of the regular flour with Carbalose in recipes to reduce the carb content.
Chocolate chips: I use either Hershey’s sugar free chocolate chips (available in most large chain grocery stores) or Lily brand sugar free chocolate chips (available online or from some natural and health food stores). There are other brands of SF chocolate chips available. I have only used these two.
Low Carb, Low Sugar Chocolate Chip Peanut Butter Cookies
Makes about 36 cookies. Prep.=15 min. Cook time=12 min. Preheat oven to 350 F.
1 cup all purpose flour
1/2 cup Carbalose flour
1 tsp. Baking soda
1/2 c. Natural smooth or crunchy peanut butter
241 grams (17 Tablespoons) soft butter, not melted
1/4 c. Splenda for baking
1/4 c. MonkFruit granulated
1/2 c. Packed brown sugar substitute (Truvia, Swerve)
2 tsp. Vanilla
1 large egg
1 package sugar free chocolate Chips, (approx. 8-10 oz.)
- Preheat oven to 350 F. Line a cookie sheet with parchment paper.
2. In a small bowl, whisk together all flour, Carbalose, and baking soda. Set aside. *Optional-If you add peanut powder, I’d mix in a couple tablespoons here.
3. In a mixing bowl of an electric mixer, cream the butter. Add the Peanut Butter and cream into the butter.
4. Add all sugars to butter mixture and cream well. Scrape sides of bowl between additions.
5. Add vanilla, mix, then add egg, mix.
6. Add half the flour mixture to the mixing bowl and mix on low. Then add rest of flour and mix on low just until all is incorporated. Scrape sides of bowl.
7. Stir in chocolate chips by hand.
8. Place spoonfuls of dough evenly spaced on your cookie sheet and bake for 12 minutes or just until edges start to brown.
9. Cool completely on a cooling rack. Store in an air-tight container.
These came out a little bit cake-like, but girded up more like regular cookies after a couple days, if you have them that long.