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Chocolate Peanut Butter Cookies
Soft, a little chewy and a little cakey, these sweet Chocolate Peanut Butter Cookies are filled with chocolate flavor and perfect with a cup of coffee. (Best of all, they only take about 20 minutes to make!)
This recipe is completely sugar free, dairy free, low carb, keto friendly, and can be enjoyed as a Trim Healthy Mama FP recipe!
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This got my thoughts turned toward my own Chocolate Peanut Butter recipe and I begin to wonder if I could make a similar cookie using my own peanut butter.
I tweaked the recipe to make it Trim Healthy Mama friendly, and I am delighted with the results! All of my kids and my husband gave this recipe the thumbs-up!
They are good right out of the oven – a little fudgy, melty, sweet perfection. But they are good after they have cooled as well, making them just a tad bit chewy around the edges.
Easy Chocolate Peanut Butter Cookies
But perhaps the thing I love most about these cookies is how easy they are to make. If you are a Trim Healthy Mama, you probably already have all the ingredients in your cupboard.
If you are unfamiliar with an ingredient, don’t worry, I have substitutions listed for you below!
The recipe does contain one whole egg, which is considered an S fuel, but spread out over 20 cookies, there is only 1 gram of fat per cookie. I eat these Chocolate Peanut Butter Cookies as a FP, but be aware of the other fat sources you are consuming.
Another fun fact about these cookies – they only have 26 calories each! Yes, you read that correctly – 26 calories! (I know, as Trim Healthy Mamas, we do not count calories, but we try not to abuse them either.)
These cookies will be a great little tool to add to your recipe box – you can enjoy them without going calorie crazy!
I have received so many messages and seen FB posts from people who are loving the Chocolate Peanut butter recipe. (If you are not familiar with it, the recipe is made with Peanut Flour, and it is a Fuel Pull!)
The base of these Chocolate Peanut Butter Cookies is the chocolate peanut butter itself. I mixed my peanut butter up before making the cookies, but I honestly think you could do it all at the same time.
By this I mean, mix your dry ingredients, then add the wet ingredients and stir well.
How to make uniform cookies
I like to use a cookie scoop to ensure that my cookies are all an even size (a kitchen trick I learned from my Mama!)
I used a small cookie scoop, like this one, and I got 20 cookies out of one batch of dough.
They store best in the refrigerator. I have found, with many THM treats, it is best to store them in the fridge to help them last longer.
My theory is that since there are no preservatives, they tend to spoil faster on the counter. However, you may find that these easy Chocolate Peanut Butter Cookies disappear so fast you won’t have to worry about it!
If you are wanting a decadent treat, my husband suggested making sandwich cookies using this Chocolate Coconut Oil Frosting. Simply spread the frosting on the bottom of one cookie, then press another cookie on top and freeze. (He loves frozen treats.)
We haven’t tried this yet, but if you try it, let me know! I think it would be fabulous – similar to these Double Doozie Cookies.
Ingredients for Chocolate Peanut Butter Cookies
1 Cup Chocolate Peanut Butter
¼ Cup Erythritol
2 Tablespoons Cocoa Powder
⅓ Cup Trim Healthy Mama Baking Blend
¾ Teaspoon Baking Soda
Pinch of Mineral Salt
You can use Gentle Sweet in place of the Erythritol, but I would start with 3 Tablespoons, instead of ¼ Cup. If you do not have Gentle Sweet, you can use my Low Carb Powdered Sugar, or you can use 1 ½ – 2 Tablespoons of Pyure (which is available at most Walmarts).
If you do not have the Trim Healthy Mama Baking Blend you can make your own, or you can use an equal mix of almond flour, coconut flour, and flax meal. Please note that this will change the fuel type from FP to S because of the fats in the flours.
Chocolate Peanut Butter Cookies
- Preheat oven to 350.
- In a large mixing bowl, add all ingredients and mix well.
- Place dough in the refrigerator to chill for at least 10 minutes.
- Using a small cookie scoop, scoop cookies onto a greased cookie sheet.
- Bake for 10 minutes.
- Keep cookies in the refrigerator.