Peanut Butter Cookies with Chocolate Drizzle (Low-Carb, Gluten-Free)

Posted on Posted in Blog, Recipes
PBCookies

 

And just like that… it’s December! Nothing gets you ready for winter weather and the holidays like a tray of freshly baked cookies, am I right? Regardless of the diet you follow or food allergies or intolerances you may have, you deserve a splurge once in a while!

These cookies are gluten-free, dairy-free, and low-carb. If you are not following a low-carb diet, feel free to swap out the sugar-free sweetener with the suggested sweeteners in the recipe.

Note: I’ve also made these before with 1/4 tsp. of baking soda. I prefer making them without, but you are welcome to add them if you want a slightly fluffier cookie.

I hope you enjoy this recipe! Now if you’ll excuse me, I may just munch on these while I decorate my little Christmas tree..

Happy Baking!

Peanut Butter Cookies with Chocolate Drizzle

Ingredients:

For the Cookie
1 cup natural creamy peanut butter (I like the salted variety)
3/4 cup Splenda (or coconut sugar)
1/2 tsp. vanilla extract
1 egg

For the Drizzle:
1-2 oz. unsweetened baking chocolate, melted
1 Tbsp. natural peanut butter
1/4 tsp. vanilla extract
Splenda (or honey) to taste
Method:
  1. Preheat oven to 350 degrees F. In a mixing bowl, mix peanut butter and sweetener with a spoon until well combined.
  2. Add vanilla extract and mix until combined. Taste and add additional sweetener, if desired.
  3. In a separate small bowl, beat the egg with a fork or small whisk and then add it to the mixing bowl with the peanut butter, sweetener, and vanilla extract. Mix until the batter is well blended.
  4. On a parchment covered sheet pan, spoon batter out to make 12-14 cookies. Flatten cookies slightly and leave 1-2 inches of space between each cookie. They won’t puff out or spread out very much since they don’t have baking soda.
  5. Bake for 10 minutes and check cookies. The edges and underside of the cookie should be slightly golden. If not, bake for another 2 minutes.
  6. Remove sheet from oven and let cookies cool for at least 10-15 minutes.
  7. In a small microwave-safe bowl, melt chocolate in 20 second increments, stirring in between. Alternatively, melt chocolate in the oven in an oven-safe bowl or over a double-boiler.
  8. Mix in peanut butter and vanilla. Add sweetener to taste and mix until well combined.
  9. Drizzle should be in a fairly liquid state and easy to be drizzled with a spoon in desired patterns on the cookies.
  10. Place tray of cookies in the fridge for 10-15 minutes to allow chocolate to harden. Plate cookies and eat!