This delicious low carb peanut butter chocolate chip cookie recipe isn’t just for those watching their waistline or eating gluten free! I took a couple dozen of these to our church Christmas party last night and I didn’t bring ANY home!
I eat a very low carb, Paleo-ish diet. Because of this and the VSG surgery I had in August 2017, I’ve lost 96 lbs. But holiday parties bring a lot of temptations, right? My plan is to have something there that I can “indulge” in without all the guilt; that’s how this recipe came to be! This recipe for low carb peanut butter chocolate chip cookies is very rich and flavorful; even those not low-carbing enjoyed them.
Each cookie is 4 net carbs!
Flourless Low Carb Peanut Butter Chocolate Chip Cookie Recipe
Low Carb Peanut Butter Chocolate Chip Cookie Recipe
Ingredients
16 oz of un-sweetened peanut butter 
You can really use any nut or seed butter. So if peanuts are an issue for you then replace with almond, cashew or sunflower butter!
2 cups Swerve Granular (get that here)
Swerve is an erythritol sweetener (sugar alcohol). I don’t use a lot of processed low-carb sweeteners, but I do use Swerve for occasional baking. It can be used 1:1 as a substitute for sugar. I only use Swerve because it is made from non-gmo corn.
1.5 cups of sugar free dark chocolate chips (I used these) 
2 eggs, lightly beaten
2 teaspoons of vanilla extract (learn how to make your own here)
This amount made about 43 cookies. You can certainly divide it in half for less.
Low Carb Peanut Butter Chocolate Chip Cookie Recipe
Directions 
- Pre-heat oven to 350 degrees Fahrenheit
- Mix peanut butter (or nut / seed butter of your choice) with Swerve, chocolate chips, eggs and vanilla until well incorporated. I do not recommend using a blend for this – spoon or hands is best.
- You may want to lightly grease your cookie sheets or use parchment paper.
- Use 1 inch balls of the dough and place them on the prepared cookie sheet.
- Make sure to flatten the cookies out and use a fork to make the crisscross pattern on the top. If the sides of the cookies break during this, just gently put them back together.
- Bake 15 minute and check. They should be a light golden brown. They may require a couple more minutes baking time but be careful not to burn them.
- Allow them to cool at least 15 minutes before removing them from the cookie sheet. The cookies will firm up upon cooling.
- These are great with a cup of coffee or a mug of warm tea.
- Now just try not to eat them all!!!!
