Ingredients
- 1 cup unsalted butter (or see below, the salt)
- 1 cup crunchy peanut butter
- 2 cups BochaSweet
- 1 Tablespoon molasses (optional . . . this helps make 1 cup brown sugar)
- 3 large eggs
- 2 ½ cups King Arthur Keto Wheat Flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt (if not using unsalted butter)
Directions
Soften the butter, and beat together (in an electric mixer) the butter, peanut butter, sugar, molasses (if using), until it’s smooth, then beat in the eggs.
Sift the flour, baking powder, and baking soda in a separate bowl (add the salt too if you’re using that), and then stir this into the wet mixture until it’s all combined. Then chill the dough in the fridge for an hour. This makes it easier to work with.
Preheat the oven to 375.
Roll the dough into 1 inch balls and place them 2 inches apart onto baking parchment. Flatten each ball with a fork, or make that crisscross pattern you remember from your grandmother’s kitchen.
Bake for about 7 to 10 minutes, until the edges are golden brown. Cool on the baking sheets for a bit before you remove them to wire racks.
Discussion
The original recipe said this makes 48 cookies. Now you bakers out there know that sometimes you’ll get more and sometimes you’ll get less because no two cookies are the exact same size.
However, the net carbs in the original recipe was 14g. Using their number of 48, we calculated the number of carbs per cookie to be 1.5g.
We chose not to add molasses to this recipe, and I’m sure that would have made them tastier, since the original recipe called for packed, brown sugar. If you do add the molasses, each cookie will average 2.13g of carbs.
And one more thing. Don’t skip the refrigeration of your batter. It is so much easier to work with and the dough rolls up into perfect little balls with no hassle.
And as we mentioned in our article on BochaSweet, if it doesn’t raise your blood sugar on stimulate insulin production, carbs don’t count. BochaSweet contains “carbs” but they don’t count.
