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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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As I was scrolling through Instagram the other day, a post by izyhossack caught my attention. She had posted a recipe for Nutella Cookies.
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
1 Egg
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.
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Chocolate Peanut Butter Cookies
Ingredients
- 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
- 1 Egg
Instructions
- 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.
Notes
Nutrition
Sandwich cookie with your chocolate peanut butter spread!
Oh yes, that sounds amazing!!
Where can you get Chocolate peanut butter?
Hi Kathy, the chocolate peanut butter is a homemade spread. The link is in the recipe card, or here is a direct link! 🙂 https://mymontanakitchen.com/chocolate-peanut-butter/
Hey Sara! Wondering if I could do the peanut chocolate butter with almond flour? Thanks
No, almond flour is a very different texture. However, Barney’s makes an almond butter powder, which is similar to peanut flour. That may work, but I haven’t tried it yet!
Yummm!! These look so amazing and low carb for the win! saving to give these a try!
I remember eating the flourless peanut butter cookies made with sugar of course and they were so chewy. Is it sugar that does it? I actually made this recipe but left the THM baking blend out because 1) I made peanut butter cookies with the baking blend recently and I was not a fan and 2} I thought if I made them kind of like the flourless pb cookies then maybe they would be chewier…but they are cakey instead. Bummer! So all I can assume is it is the amount of sugar in the regular flourless pb cookies that gives that great texture. So next time I make this, I will make it with the THM blend or with coconut and almond flour since I am currently out of the THM blend. Thanks for the great recipe and so glad these are an FP.
Yes, it is difficult to mimic the textures of traditional cookies when using alternative ingredients. 🙂
Can never go wrong with chocolate and peanut butter! Love that these are sugar free….I guess that means I can eat a few 😉 ??
LOL! That’s my problem!!! I eat them all in a day!
I got as far as making the chocolate peanut butter last night. Amazing! Cookies will be made later today. Thanks for sharing
These are by far the best on plan cookie I’ve tried! Almost a cake, brownie texture, nice and soft. Well done!
So if, theoretically, you ate about 1/2 the batch of these, it would be an S? (asking for a friend. LOL)
Haha, yes, that would probably put you in S mode. 🙂
Oh wow – these look so good! Chocolate and peanut butter is such a great combo. I can’t believe how healthy they are!
I just made these cookies and already ate 3 of them. Very very yummy, i like them much better than chocolate moisties from the thm cookbook. Love your recipes and blog. Thank you so much for all your hard work.
I made these today for Father’s Day this weekend. I tested one for myself and they were delicious! I will definitely make these again and they were so easy. The chocolate peanut butter recipe is amazing also! Thanks for these great recipes!
I throw in a few sugar free chocolate chips… seriously can’t.stop.making.these!
Made these yesterday, very good! Mine are not as pretty as Sarah’s, but I’m still taking it as a win. GReat idea earlier to make a cookie sandwich!
The taste is wonderful and the chocolate peanut butter spread is to die for! My cookies didn’t spread at all. I used a spatula to mash them down. I used a cookie scoop and also baked them on silpat. Did you have to flatten your cookies to get that shape?
These cookies are the best and he chocolate peanut butter is amazingly sinful!!! love them .
Could I use NutiLight ( low carb Nutella) in place of your nut butter?
WOW! Very good. My husband and I cannot stop eating these. Of all the Keto cookie recipes out there these are the best so far. Thank you for this.
Fantastic recipe – it has everything I need: chocolate, dairy free, quick and easy! I suggest substituting the following in place of the egg: 1 tablespoon of gelatin and 3 tablespoons of water. This results in a less cakey product. This is one of my favorite low-carb baking substitutes.
I have been meaning to get around to making these and kept forgetting. Finally did and, wow – they are awesome! Just a little tip for a chewier cookie – add gelatin. I added about 1/2 to 1 tsp to these and they have a wonderful texture.
Thesee cookies are amazing! The perfect chocolatey finish to any meal. I love that they are a fuel pull and can be enjoyed often!
OMG you never disappoint!!! Amazing!!! I love the chocolate PB so I thought I’d try these and they were awesome!!!
Would it be possible to replace the egg with something? I am allergic to eggs.
These are yummy! They are super yummy frozen, then dipped in some Greek yogurt sweetened with stevia and vanilla! Thank you for sharing!!!💗
Hi Sarah. Have you tried freezing these? Curious about your thoughts.
Thanks, Jill
No, I have not frozen them, but I think they would freeze well.
I made these today, but not having all the correct ing! I did not have pb powder, but I did have pb2 (Walmart brand) and with this sub I did not add salt to the choc pb recipe, I adjusted the monk fruit sweetener also, plus a splash more almond milk. Then for the actual cookie, I did follow your suggestions for the baking blend by equal parts of almond/coconut flours and flax meal. These little suckers are FANTASTIC. I did get exactly 20. Baked beautifully and looked great. Thank you so much, my hubby is going to love these as I used dark choc cocoa.
I spread the batter into an 11 x 7 baking dish and made the most delicious brownies. I baked them for 23-25 minutes. Now to make some on plan ice cream to go with them. Thanks for the recipe.
Mmmm . . . thats a great idea!