Keto Giant Chocolate Chip Peanut Butter Cookies are perfect for slowly easing yourself into the Keto diet!
A super delicious keto cookie that won’t mess with your progress!
We love these Keto Giant Chocolate Chip Peanut Butter Cookies in our house! The reason my husband wanted to try the keto diet in the first place was to cut his sugar consumption, but going from eating sweets ALL the time to cold turkey no sugar is VERY hard. So finding keto versions of his favorites was going to be important, and this recipe did NOT disappoint!
We love the flavor and texture of these cookies! Most of the ingredients can be found at your local grocery store, but anything you can’t find you can always get from Amazon!
Nutritional information (8 giant cookies *each)
Calories: 399
Fat: 35g
Carb: 12g
Fiber: 7g
Net carb: 5g
Protein: 11 g
Nutritional information (16 normal size cookies *each)
Calories: 199
Fat: 18g
Carb: 6g
Fiber: 3g
Net carb: 3g
Protein: 6g
They are VERY easy to make! Here’s how:
You will need almond flour, coconut flour, stevia extract, Collagen powder, salt, baking soda, sugar-free chocolate chips, peanut butter, softened butter, sugar-free syrup, and an egg.
Start by mixing up the almond flour, coconut flour, stevia, collagen, salt, baking soda, and chocolate chips.
Mix in the peanut butter and sugar-free syrup.
Lastly, add the butter and eggs and combined into the dough with a spatula or kneading with your hands.
With a large cookie scoop, scoop the cookie dough onto the baking sheet with at least 2 inches separation in between the cookies, flatten them out with your hands (you may also use a spoon, the equivalent is about 3 tbsps)
Bake for 15 minutes or until the edges are hard.
Remove from the oven and leave them in the baking sheet for another 10 minutes to allow them to continue cooking with the heat from the sheet.
Remove and place in a cooling rack. Store in an airtight container.
Super easy, delicious, and KETO!
Ingredients:
- 110 g almond flour (1 cup)
- 60 g coconut flour (½ cup)
- 2 tsp stevia extract
- 15 g Collagen powder
- Pinch of salt
- 1 tsp baking soda
- 50 g sugar-free chocolate chips
- ½ cup peanut butter
- ¼ cup unsalted butter softened
- ½ cup sugar-free syrup
- 1 large egg
Instructions:
- Preheat the oven to 340F and line a baking sheet with parchment paper.
- In a large bowl add dry ingredients (almond flour, coconut flour, stevia, collagen, salt, baking soda, and chocolate chips) and whisk to remove any lumps or graininess.
- Add peanut butter and sugar-free syrup, stir with a rubber spatula until well integrated.
- Lastly, add the butter and eggs and combined into the dough with a spatula or kneading with your hands.
- With a large cookie scoop, scoop the cookie dough onto the baking sheet with at least 2 inches separation in between the cookies, flatten them out with your hands (you may also use a spoon, the equivalent is about 3 tbsps)
- Bake for 15 minutes or until the edges are hard.
- Remove from the oven and leave them in the baking sheet for another 10 minutes to allow them to continue cooking with the heat from the sheet.
- Remove and place in a cooling rack.
- Store in an airtight container.
Notes
You can make smaller cookies instead (these are big cookies, therefore, macros are also high)