Peanut Butter Chocolate Chip Cookies {THM-S, Low Carb, Sugar Free}
Ingredients
- ½ Cup Softened Butter
- ¼ Cup Natural No Sugar Added Peanut Butter
- ⅓ Cup Low Carb Brown Sugar I use this one
- ⅓ Cup Erythritol
- 2 Eggs
- ½ Teaspoon Baking Soda
- ½ Teaspoon Mineral Salt
- 1 Teaspoon Vanilla Extract
- 1 Cup THM Baking Blend
- ½ Cup Lily's Chocolate Chips
Instructions
- Preheat oven to 350F
- Cream shortening, “brown sugar” and Erithyritol until smooth.
- Add peanut butter and beat well.
- Add eggs and beat well.
- Add baking soda, mineral salt, vanilla and Baking Blend and beat until incorporated.
- Stir in chocolate chips.
- Using a Cookie Scoop
, place dough on parchment lined cookie sheet and bake for 10-11 minutes.
, place dough on parchment lined cookie sheet and bake for 10-11 minutes.Notes
The cookies do not spread while baking, If you want a flatter cookie shape, you will want to flatten them a bit before you bake them.