IngredientsÂ
268 grams Peanut butterÂ
120 grams brown sugar substitute (I used Swerve)Â
120Â Â grams granulated sweetenerÂ
1 egg (if you make with natural peanut butter use 2 eggs)
1Â teaspoon baking soda
1 teaspoon pure vanilla extractÂ
1/4 teaspoon salt
1/2Â cup sugar-free chocolate chips (leave out to make peanut butter cookies)
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Preheat oven to 350
In your favorite mixing bowl combine peanut butter and sweetenerÂ
Create a well for the egg.Â
Add baking soda vanilla and saltÂ
Stir to combineÂ
Stir in chocolate chipsÂ
Using a small cookie scoop dish cookies on your favorite baking sheetÂ
Bake until golden brown Â
Should make about 20 cookies
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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: Â
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.Â
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: Â
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: Â
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?