Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

There are some days when a girl just needs a cookie.

When you are doing a low-carb lifestyle, cookies are not quite in the recipe cards. Tonight was one of those nights. Sitting in my sweats, and not quite full from dinner, my sweet tooth was speaking up...

....cookies....

...cooooookies.....

...coooooooookies...........

I had to do it. Here's how:

......................

Chocolate Chip Peanut Butter Cookies

2.8 Net Carbs per Cookie, Makes 20 cookies

1 cup creamy peanut butter with no added sugar, such as Adams No-Stir Creamy Peanut Butter

1 tablespoon vanilla

1 cup artificial sweetener of your choice (Here is where some carbs are going to come to play-- You can use splenda with more carbs or xyletol with zero here... I prefer to use 1/2 splenda and 1/2 xyletol, which is reflected in this carb count)

1 1/2 teaspoons baking powder

1/2 cup sugar free chocolate chips

1. Preheat your oven to 350. Mix your vanilla and peanut butter together. Add sweetener, and baking powder and mix until well combined. Mix in the chocolate chips until well dispersed in the batter.

2. Using a table spoon (remember those things you used to eat cereal with?!) and shape into balls on a cookie sheet. (I prefer to use a silpat mat here, but if you are not using one use an un-greased cookie sheet.) Lightly flatten with your fingers and then put an "x" with your fork on top of each cookie. Bake in a heated oven for 10-15 minutes.

3. Remove from oven and let stand on a cookie sheet for about 10 minutes, then transfer to a wire rack until completely cool. (Okay okay, eat the whole pan of cookies and burn your friggin mouth off... just note your carb intake! hahaha!)