3/4 cup almond flour
1/4 cup Pamela's Wheat-Free Baking Mix
1/4 cup coconut flour
1/2 cup cocoa powder
1/3 cup xylitol
1/3 cup Chickory root/FOS sweetener
1/3 cup erythritol, or equivalent sweetener
1/2 cup dry roasted peanuts, finely chopped
1/2 cup sugar free bittersweet chocolate chips or chopped SF chocolate bar
1/2 tsp. baking powder
1 egg, large
1 egg white, large
6 tblsp. butter, softened
1/2 cup peanut butter
1 1/2 tsp. vanilla extract
1/3 cup xylitol for rolling
Preheat oven to 350 F.
Line two large baking sheets with parchment paper. Beat butter with an electric mixer in a large bowl until fluffy. Add sweeteners and peanut butter and beat until smooth. Beat in the eggs and vanilla; blend thoroughly, scraping sides with a rubber spatula as needed. Mix flours and cocoa with baking powder in another bowl. Add to the wet ingredients in small portions mixing well each time. Stir in peanuts and chocolate chips.
Using a rounded teaspoonful per cookie, roll into balls and roll the balls in the xylitol. Place onto parchment paper and press the cookies with the bottom of a glass to a 1/4 inch thickness. Place them evenly on sheet: 4 cookies per row, 5 rows per sheet. Divide batter evenly to obtain 50 cookies. Bake the cookies in batches until firm and set, 10 to 15 minutes. Let cool completely.
I recommend making these for holiday gatherings or other parties as they are too good to have around the house for long
50 servings:
Cal 72, Fat 5.2, Carb 2.7, Fiber 1.3, Protein 2, Net Carbs 1.4