WHITE CHOCOLATE PEANUT BUTTER COOKIES

 

Below:  Before the cookies go into the oven.

WHITE CHOCOLATE
PEANUT BUTTER COOKIES

These cookies are sweet and taste high-carb.  This is my top favorite peanut butter cookie
at the moment.  I love peanut butter
cookies; however, sometimes I feel the low-carb versions are not sweet enough
for me.You will love these cookies, I am sure. You can use 2 tbsp honey
substitute in these cookies or half that amount, or leave it out all
together.  They are sweeter and softer
cookies with the honey substitute. 
Freshly baked, I like to put these on dinner plates and in the freezer
for 20 minutes, and then refrigerate. 
The texture is awesome!  After
that the texture will soften in time, but they are still excellent.  The gelatin is used to bind these cookies
together.  At room temperature they can
be more delicate; therefore keep them in the refrigerator.

1/2
cup butter, melted (125 mL)

1/2
cup peanut butter (125 mL)

  (I use Skippy Natural)

Liquid sweetener to equal 1/2 cup (125 mL)

  sugar

1/4
cup powdered erythritol (60 mL)

1 large egg

1/4
cup white chocolate chips (60 mL)

  (sugar-free) and Choc Zero has white choc chips

1 – 2 tbsp honey substitute (15 – 30 mL)

  (optional), OR Choc Zero has a new “honey”

1 tsp unflavored gelatin (5 mL)

1 tsp vanilla extract (5 mL)

11/2 cups Gluten-Free Bake Mix 2, OR (60
mL)

  13/4 cups
Keto Bake Mix (425 mL)

1/2
tsp baking powder (2 mL)

1/2
cup sugar-free white chocolate chips (125 mL)

 

Preheat the oven to 350°F (180°C).

 

In
food processor or in bowl with mixer, combine butter, peanut butter, liquid
sweetener, powdered erythritol, egg; process. 
In small bowl, place 1/4 cup (50 mL) white
chocolate chips and nuke in microwave oven by 10 second increments on high
until they have softened.  Add to peanut
butter mixture and process along with honey substitute (if using), gelatin and
vanilla extract.
 

In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix and
baking powder.  Add to peanut butter
mixture and process.  Stir in 1/4
cup (60 mL) white chocolate chips. 
 

Form
slightly heaping tablespoonful’s and drop onto a parchment-lined cookie sheet. Space
them well as these cookies spread (especially with the honey substitute in them)
and they will run into each other.  Bake
half the cookies at a time or use two cookie sheets.  Allow the cookies to cool 5 minutes before
using a metal spatula to move them to dinner plates. Flatten slightly and top
with 3 white chocolate chips. Bake 10 to 12 minutes, or until golden brown
underneath.

Yield:  24 cookies

1
cookie

102.8
calories

2.7
g protein

9.0
g fat

0.2 g fiber

2.3
g net carbs

ANOTHER RECIPE YOU MAY ENJOY

MY BEST PEANUT BUTTER COOKIES (Although the one above is my new favorite!)

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