Keto Low GI Chocolate Peanut Butter Cookies
How to Make It
Step 1
Preheat your oven to 350 F/180 C and line a baking sheet with parchment paper. Slice the avocado in half, deseed it, scoop out the flesh, and place it in a bowl. Mash the avocado until smooth.
Step 2
Add the erythritol and whisk until smooth. Add the peanut butter and whisk until incorporated. Add the egg, cocoa powder, vanilla extract, baking soda, and salt.
Step 3
Fold until a thick batter forms. Mix in the chocolate chips. Transfer the bowl to the freezer for 10 minutes.
Step 4
Spoon heaping tablespoon portions onto the parchment-lined baking sheet. Shape them into flattened circles using the back of your spoon. The batter should make 12 cookies.
Step 5
Bake for 10-12 minutes. Take out the baking sheet from the oven and let the cookies cool for 10 minutes before handling. Use a metal spatula to separate them from the parchment paper.
Step 6
Enjoy immediately or store for later. Store any leftovers in an airtight container. They will keep in the fridge for a couple of days.
Ingredients
- Avocado – 1 each
- Erythritol Granulated – 0.5 cup
- Raw egg – 1 large
- Cocoa powder – 0.5 cup
- Peanut butter – 0.5 cup
- Vanilla extract – 0.5 tsp
- Baking soda – 0.5 tsp
- Salt – 1.25 tsp
- Chocolate chips, sugar free – 0.25 cup, whole pieces – mini