Who doesn’t love Peanut Butter and Chocolate?
Preparation time: 10-15 minutes
Cook time: 9 -10 minutes
Total time: 25 minutes
Makes 22 cookies
• 1/2 Cup Salted Butter, Softened
• 1/4 Cup + 2 Tbls. Lakanto Classic Granular Sweetener
• 1/4 Cup + 2 Tbls. Lakanto Golden Granular Sweetener
• 1 Cup Chunky Peanut Butter
• 1 Large Egg
• 1 tsp. Vanilla Extract
• 1/4 Cup Coconut Flour
• 2 Tbls. Blanched Almond Flour
• 1/4 tsp. Salt
• 1/2 tsp. Baking Powder
• 1/2 tsp. Xanthan Gum
• 3/4 Cup Lily’s Semi Sweet SF Chocolate Chips
• Salt Flakes (Optional)
1.) Preheat oven to 350• . In a stand mixer, add Butter and Sweeteners together, mix on medium speed.
2.) Add Peanut Butter, Egg and Vanilla, to Butter mixture, and mix on medium speed until combined.
3.) In a small bowl, mix dry ingredients. Stir well, and add to the wet ingredients, and mix on low speed until combined.
4.) Add Chocolate Chips, mix on low speed, until combined.
5.) Scoop with Cookie Scooper or rounded Tablespoon, onto a Cookie Sheet lined with Parchment Paper. Then flatten the cookies to roughly a 1/2 inch.
6.) Bake for 9 – 10 minutes. (Do not leave in the oven for more than 10 minutes, or they’ll be too dry). Let sit on cookie sheet until cool, before moving. Sprinkle with flaked Salt if you like.
💙 I used Santa Cruz Naturals Chunky Peanut Butter. This has a different consistency than Jif//Skippy or No Stir Peanut Butters. I haven’t tested the recipe with that type yet. Once I do I will adjust in the notes if anything changed.
💙 The Salt on the top is optional. I personally like Salty with my Sweet, but if you don’t, just leave it off the top.
💙 I used Lily’s Semi Sweet Chocolate Chips.
💙 Cookie dough can be kept in the fridge for 3 days or frozen for a week to couple of weeks.
💙 If you try to lift the cookies while warm they will be more crumbly. I recommend leaving on the cookie sheet to dry.