Ingredients
268 grams Peanut butter
120 grams brown sugar substitute (I used Swerve)
120 grams granulated sweetener
1 egg (if you make with natural peanut butter use 2 eggs)
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup sugar-free chocolate chips (leave out to make peanut butter cookies)
Preheat oven to 350
In your favorite mixing bowl combine peanut butter and sweetener
Create a well for the egg.
Add baking soda vanilla and salt
Stir to combine
Stir in chocolate chips
Using a small cookie scoop dish cookies on your favorite baking sheet
Bake until golden brown
Should make about 20 cookies
Sounds yummy. Will have to try these. If you follow CJs Keto Kitchen, they have a Magic Cookie recipe that I love.
https://www.cjsketokitchen.com/keto-magic-cookies/
I cannot say how long they keep because they just do not seem to last very long. I didn't think food could evaporate in the fridge but these seem to.
Cooker of Good Food and Stuff
I'm not much of a cookie eater, but I've been really jonzing for a cookie the last couple of days. Enough so, that I've come dangerously close to eating some "real" cookies.
I'm going to have to make some of these very soon. {yellow}:hungry: {food}:cookie2:
Illegitimi non carborundum
@ketoadmin I'm warning you right now. These are seriously addictive. Chocolate, nuts and coconut are my three worst addictions when it comes to coookies.
Cooker of Good Food and Stuff
@ketoadmin. Assuming you're talking about my post I am honored that you would try my recipe.
It's been a while since I made them but if I recall I think I had them in a zip top bag for about a week. And another batch for about two weeks refrigerated. But i might be confusing it with something else.
I learned a valuable lesson today. If you think you made an error typing your recipe, double check your notes before you edit. I corrected what I thought was a typo and turns out I was right the first time. {yellow}:scared:
I just did Blain's / Alton Brown's recipe. I found I needed 2 large eggs to get the dough to hold together. Using a #50 disher to make the balls, the yield was 24 cookies (there's one missing in the picture because I did a single cookie trial run). The cookies were a hit with the entire family. I used PureCane for the white sweetener and Sukrin Gold for the brown sweetener. There's definitely that erythritol cooling effect. Next time, I'll go with BochaSweet for my white sweetener.
Also, I didn't flatten out the balls of dough -- I just let them spread from cooking. Cooking time was 15 minutes at 350F.
Illegitimi non carborundum
@ketoadmin Wow, looking pretty tasty. I finally found a place that sells Bochasweet and charges a reasonable shipping fee. It is now my new white sugar go-to.
Cooker of Good Food and Stuff
@calgaryguy I tried to get an affiliate marketing deal with them, but they don't do that. {yellow}:sad:
Illegitimi non carborundum
@blains I'm thinking we might want to move this recipe to the "Test Kitchen". After doing a couple of batches, I have some experiences to share and some ideas to try out that might go faster as a team effort.
Illegitimi non carborundum
@ketoadmin Okay no problem. How do I do that or do I just start over?