It was a weird day.
The power was out for a few hours while the pole in front of our house was replaced. Once it came back on, I still couldn’t work. It takes my monitor a long time to warm up, my schedule was all out of whack, and well, I needed cookies!
Now, when I need cookies and I have all the parts to make cookies (plus an excuse to do it), things are going to happen. I pulled together a simple recipe that satisfies my sweet cravings without the carb hangover.
🥜✨ Dive into the guilt-free, indulgent world of these Homey Low Carb Peanut Butter Chocolate Chip Cookies.
Calling them ‘Homey’ is my little nod to their not-so-professional look – but hey, that’s the charm, right? It also sounds better than ‘Pinterest Fail Cookies.’
Made with the pure, rich taste of natural peanut butter and the irresistible charm of sugar-free chocolate chips, these cookies are a love letter to all things delicious yet conscientiously nutritious. These cookies are perfect for sharing with fellow low carb peeps or for savoring solo with a steaming cup of Joe on a quiet afternoon. ☕ That is my favorite way to cookie!
So, grab your mixing bowl and let’s bake up a batch of these heavenly cookies. Here’s to enjoying a sweet life, the low-carb way! 🍪💖
By the way: I went with the extra chocolate chips because chocolate chips are life. However, if you want to nudge the carb count down, you could do less and still have a delightful cookie experience. It’s all about the choices, man.
Some have a few chopped up nuts for garnish (not added to the nutritionals).
I already know I like my sweets to be seriously sweet, not wimpy-sweet, so I also added a few drops of liquid sucralose into the dough to suit my own tastes. I like using concentrated liquid sweeteners in baked goods if I want to sugar-it-up because it’s not going to alter the consistency with such a small amount of liquid.
I also ended up adding a couple tablespoons of heavy cream during the mixing phase, since my dough was crumbling apart–I could have done with more for more cohesive cookies (or tossed in another egg), but these were absolutely great as-is. Just like me, great as-is. Ha!
What I’m trying to say is, crumbly as they were, still gosh-darned tasty!
For my next baking escapade, I’m eyeing a cookie scoop for a more uniform look – just need to ninja it past my husband and his classic ‘where-will-we-put-this’ sideeye.
So, do cookies whisper your name too, or is it just me answering the sweet, sweet call?
