You're going to want to make a double batch of these delicious low-carb peanut butter cookies! Made with creamy peanut butter, natural sweetener, and topped with sugar-free chocolate and chopped peanuts, you're going to love these homemade cookies.
Course Dessert
Cuisine American
Keyword cookies and brownies, dairy free, dessert, gluten-free, low-carb, vegetarian
Preheat the oven to 350F. Line a baking sheet with parchment paper or silicone mat. Set aside.
In a large bowl add the peanut butter, eggs, sweetener, vanilla, and salt. Using a spatula stir everything well until all is combined and the dough is smooth.
Add the chocolate chips and mix well.
Roll balls of dough. It’s about 1.5 tablespoons of dough per cookie. Place 2 inches apart on the baking sheets. Then flatten the top of the cookie with your two fingers.
Bake for about 15-20 minutes, until very lightly golden. Allow the cookies to cool completely before handling.
While the cookies are in the oven, melt the chocolate in the microwave.
In a microwave-safe bowl, melt ¾ cup chopped chocolate bar. Heat for 1 minute. Remove from the microwave and stir. Return it to the microwave and repeat, stopping to stir every 15-seconds until the mixture is totally melted.
Dip half of cookie into the melted chocolate and let the excess run off. Sprinkle with peanuts.
Notes
You can use chunky peanut butter if you want a different textured cookie.
Almond butter is a great alternative if you do not have peanut butter.
You can use dark, semi-sweet, or milk chocolate.
To store: Store the peanut butter cookies for up to a week in an airtight container in the fridge.
To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.