Peanut Butter and Chocolate Cookies (Low Carb and Gluten Free)
Try this Peanut Butter and Chocolate Cookie recipe, or contribute your own.
Try this Peanut Butter and Chocolate Cookie recipe, or contribute your own.
- Carbohydrate 3.61132310919246 g
- Cholesterol 0 mg
- Fat 6.91648722176776 g
- Fiber 1.01750440301451 g
- Protein 0.610344666480582 g
- Saturated Fat 5.67236148882524 g
- Serving Size 1 1 cookie (13g)
- Sodium 3.24838888791674 mg
- Sugar 2.59381870617795 g
- Trans Fat 0.403050255535564 g
- Calories 75 calories
Step-by-step
- Combine all the wet ingredients into a medium bowl and stir well.
- Add the sweetener, salt, flax meal and coconut flour and stir until a stiff dough forms.
- Roll into balls and place on a cookie sheet. Press down with your thumb or the back of a spoon and place a small piece of dark chocolate in the center of the cookie. Alternatively you could mix the chocolate directly into the dough like chips. Or you could use an OVEN PROOF mold to press half the dough into, then the chocolate in the center, then the rest of the dough on top.
- Bake at 350 degrees (F) for 15 minutes. Pure peanutty, chocolately goodness!
Baking without traditional wheat flour introduces structural challenges that require strict adherence to ratios, particularly when doubling or tripling batches. Coconut flour and flax meal absorb moisture differently than standard starches. Doubling the wet ingredients without precisely scaling the dry components creates a slack dough that spreads too thin on the pan. Measure flax meal by weight if possible, or fluff it with a fork before scooping to prevent packing. When scaling upward past two dozen cookies, mix the dough in two separate bowls rather than one large batch. Overworking dense nut butters and coconut oil causes the fats to separate prematurely, resulting in a crumbly texture once baked. Standard baking sheets work well, but silicone mats prevent delicate gluten-free doughs from sticking without requiring extra oil. Set the oven precisely to 350 degrees Fahrenheit. Bake the formed balls for 15 minutes, watching for the edges to turn a shade darker before pulling the pan from the heat. Allow the cookies to cool completely on the metal sheet for 10 minutes before transferring them. Flax-heavy doughs lack gluten strands for internal support, so moving them while hot causes structural collapse. Store cooled batches in an airtight container at room temperature for up to four days, or freeze them layered with parchment paper for longer storage.
