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Cookie Base:   

8T (112g) Sweet Cream Butter, Softened
1/2C (128g) Creamy Peanut Butter
2T Monk Fruit Sweetener
3T Brown Sweetener  
1 Egg  
1/2C (50g) Almond Flour  
1/4C Cup (22g) Lupin Flour  
1.5 scoops VMI Sports Vanilla Peanut Butter protolyte   
1/4T Pink Salt  
1/2T Baking Soda

20g Sugar-Free Chocolate Bar 
3 tsp liquid sweetner of choice   
2 tsp Heavy Whipping Cream

 **Simply chop chocolate and add to a small bowl with liquid sweetner. Microwave on low power for 30 seconds, stir until smooth.
-Add Heavy Whipping cream, stir again. Set aside**  

-Mix all dry ingredients in a small bowl and set aside.Cream butter, PB, and Sweetener together until smooth and fluffy. Add egg and combine. 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...) Preheat oven to 375. Using cookie scoop, pop balls of dough onto a parchment lined baking sheet.

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)
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. 


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