My friend recently introduced me to PB2 powder… it’s amazing! I added it to my ongoing experiments to make keto-friendly treats, and came up with these peanut butter chocolate chip cookies. Sometimes, on a low carb diet, I really crave treats- especially during the holidays. I think these will help me get through 🙂 In case you are interested , MyFitnessPal estimates the following nutrition facts for the brands and ingredients I used. Per cookie (36 cookies from the recipe below): 94 calories, 8 g fat, 4 g net carbs, and 3 g protein.
2 cups almond flour
1/2 cup peanut butter powder (I use PB2)
3/4 cup 100% cocoa or dark chocolate, chopped (you can substitute chocolate chips)
1/2 cup erythritol sugar substitute (you can also use regular sugar if you aren’t trying to be low carb)
1/4 tsp sea salt
1/4 tsp baking soda
1 tbsp vanilla extract
1/2 cup melted ghee or clarified butter
1. Using a spatula, mix all the dry ingredients (almond flour, peanut butter powder, chocolate, sugar substitute, sea salt, and baking soda) together in a large bowl until it looks well mixed and all the clumps of flour and broken up.
2. Once the dry ingredients look well mixed, add all the wet ingredients (vanilla extract, melted ghee, and egg). Mix well using a spatula until all the dry ingredients are incorporated. You should not have any pockets of dry ingredients.
3. Use approximately 2 tbsp of cookie dough to make each ball of cookie dough (I get about 36 cookies total). Place the cookie dough balls on a parchment or Silpat-lined baking sheet. Gently press the balls to flatten them slightly (these cookies do not expand much when baking).
4. Bake at 325 F for 15-20 minutes. The cookies are done when the edges feel firm and are a very light brown. Once the cookies are done, remove them from the oven and let them cool on the cookie sheet. After they are completely cooled, transfer them to an airtight container for storage.