Ingredients: |
Ingredients: 3 eggs room temperature, separated
3/4 cup unsalted butter, softened
1 tsp vanilla extract
1 tsp English Toffee Liquid Better Stevia
½ tsp Peanut Butter Flavoring (Gremberry Farms Brand)
1/4 Cup Monk Fruit Golden Sweetener (or your favorite brown sugar replacement)
2 servings Chocolate Peanut Butter Keto Chow
1 TBSP Cocoa Powder
1 tsp expresso powder
1 tsp baking powder
¼ cup (50 chips) Lilly’s Milk Chocolate Chips for the inside of the cookies
¼ cup (50 chips) of Lilys Milk Chocolate Chips for the top of the cookies
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Directions: |
Directions:Pre-heat oven to 350 degrees F - 18 Cookies
Beat the egg whites into stiff peaks and set a side
In a separate bowl, mix the egg yolks, butter, vanilla extract, liquid stevia, peanut butter flavoring and Monk Fruit Golden and blend until creamy
Next add in the Keto Chow, cocoa powder, expresso powder and baking powder and blend well
Fold in the stiff egg whites about 1/3 at a time to the dough mixture folding gently until all of the stiff egg whites have been folded and blended into the mixture
Add in ¼ cup Lilys Milk Chocolate chips and fold gently into the dough mix
Using an ice cream scoop or small spoon, Scoop onto silicon matt or non-stick cookie sheet – Makes 18 cookies
Second ¼ cup Milk Chocolate Chips- Add 3 chocolate chips each, to the top of each cookies ball and press down lightly so that they stick
Bake in a pre-heated 350-degree oven for 15 to 18 minutes or until done
Remove from the oven and allow to cool for 5 mins then remove and place on a cooling rack.
Macros per cookie: 113 Calories/ 6g total carbs or 4g net carbs/ 10g fat/ 5g protein |
This recipe for Cookies - Chocolate Peanut Butter Chocolate Chip Cookies is from