Ingredients

The following ingredients have 4 Servings
  • 4 ounces (1/2 cup) unsalted butter (softened but still cold)
  • 1/2 cup sugar substitute (I use b][this one [/b])
  • 1/3 cup brown sugar substitute (I use this one )
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup creamy peanut butter
  • 4 ounces (1 cup) low carb baking mix
  • 3/4 cup rolled oats (not quick cooking)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup sugar free chocolate chips ( I use this brand )
  • 1/2 cup white chocolate chips (optional)

Instruction

  • Preheat oven to 350 degrees F. and line a large baking sheet with a silicone baking mat or parchment paper.
  • Cream butter and sugars in a stand mixer on medium speed until well combined, about 2 minutes. Add egg and egg yolk, one at a time, mixing until egg is combined before adding the yolk. Add vanilla and peanut butter, mixing until combined, then slowly add flour, cocoa powder, salt, baking soda and baking powder. Beat until just combined then oats and chips.
  • With a medium cookie scoop, place dough onto prepared baking sheet, about an inch apart from each other. Bake for 10-12 minutes until baked through. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.