These Peanut Butter Chocolate Chip Cookies are low carb & diabetic friendly! One of my favorite things to do during the holidays is bake cookies and other sweet treats! Unfortunately, with my husband’s semi-recent Type 1 Diabetes diagnosis, it has been hard to find sweet treats that work for his diet. It broke me heart that he couldn’t enjoy all of the fun holiday cookies and sweets, so I’ve made it a mission to create diabetic friendly treats that ACTUALLY taste good.
Let me know what you think of this recipe! I’ll probably continue to tweak it, so I’ll make sure to update this post if I find something that works even better!
Peanut Butter – 2 T
Coconut Oil – 3 T
Egg – 2
Vanilla – 2t
Stevia – 1/2 Cup (dry)
Almond Meal/Flour – 2 Cups
Baking Soda – 1 t
Sea Salt – 1/4 t
Dark Chocolate Chips – 64 chips/2 T
* I weigh and count out the chocolate chips to make the carbs as accurate as possible. Each package is different, so make sure to calculate the carbs accordingly. We used Hershey’s Special Dark Mildly Sweet.
1.Preheat oven to 375.
2. Add coconut oil, eggs, and vanilla to a large bowl. Heat up the coconut oil if it’s too solid. Whip ingredients together.
3. Add all dry ingredients in another bowl and mix together.
4. Add dry ingredients to the coconut oil mixture. Mix and add peanut butter after the ingredients are mostly mixed together.
5. Form the mixture into 16 small balls and place on prepared baking sheet.
6. Add chocolate chips (4 each) to each cookie.
7. Bake for 7-8 minutes.
3.63 NET CARBS/SERVING
Until next time,
I adapted this recipe KitchenTreaty.com.