Sugar Free Peanut Butter Cup Cookies
These Sugar Free Peanut Butter Cup Cookies are made with almond flour and milk chocolate for the perfect dessert. I like to sprinkle them with a little flaky sea salt for an added dose of flavor!
Servings 24 cookies
Calories 115kcal
Ingredients
- 6 tablespoons unsalted butter softened
- 3/4 cup zero calorie sweetener
- 1 egg
- 1/8 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped ChocZero peanut butter cups This was one package for me. Use 1 1/2 cups if you want more chunks of the peanut butter cups.
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, salt, and baking soda. Beat.
- Fold in the peanut butter cups.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls or use a cookie scoop. Flatten the top with your hands or with a spoon. (A cookie scoop is a tablespoon and will result in smaller cookies, 24 total. For larger cookies, you can make them into 2 tablespoons, 12 total.)
- Bake for 10-15 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don’t want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack before serving.
Notes
- The nutrition facts noted are for the smaller cookies using 1 tablespoon of dough. If you make larger cookies using 2 tablespoons the macros are as follows: Cals:230 Fat:20G Net Carbs: 4G Protein: 6G
- The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
- You can make these dairy-free by substituting coconut oil for the butter. There will be a difference in taste.
- Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
- Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
- Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Nutrition
Serving: 1cookie | Calories: 115kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g