
Chocolate Filled Peanut Butter Cookies
Cookie Base:
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8T (112g) Sweet Cream Butter, Softened
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1/2C (128g) Creamy Peanut Butter
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2T Monk Fruit Sweetener
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3T Brown Sweetener
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1 Egg
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1/2C (50g) Almond Flour
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1/4C Cup (22g) Lupin Flour
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1/4T Pink Salt
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1/2T Baking Soda
Filling:
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20g Sugar-Free Chocolate Bar
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2 tsp Heavy Whipping Cream
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Mix all dry ingredients in a small bowl and set aside.
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Cream butter, PB, and Sweetener together until smooth and fluffy. Add egg and combine.
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Sift dry ingredients into the wet ingredients in two batches - mixing with spatula until just combined. Pop into the refrigerator for 30 minutes to 1 hour. (Or three days like I did...)
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Preheat oven to 375.
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Using cookie scoop, pop balls of dough onto a parchment lined baking sheet.
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Remove a chunk of dough out of the middle of each dough ball (I use a cupcake core-er). Stuff the center with the chocolate mixture. Cover the top with a little bit of the removed dough. Flatten out dough ball slightly. Repeat with remaining cookie dough. (Alternatively you can fill them similar to a thumbprint cookie, then bake)
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Bake for about 10 minutes, or until edges start to brown. Under-cooking is better than overcooking with these bad boys.
Makes roughly 22 Cookies. Macros using my ingredients (not counting sweeteners in the carb count)
Calories:114
Fat: 10g
Carbs: 3.1g
Fiber: 1.4g
Net Carbs: 1.7g
Protein: 3.8g