Low Carb Double Chocolate Peanut Butter Oatmeal Cookies
2 types of chocolate and peanut butter make these cookies decadent. The low-carb flour, healthy oats, and sugar substitutes make them a little bit nicer to your waist line.
4ounces(1/2 cup) unsalted buttersoftened but still cold
½cupsugar substitute (I use b][this one [/b])
⅓cupbrown sugar substitute (I use this one )
1large egg
1large egg yolk
½teaspoonpure vanilla extract
¼cupcreamy peanut butter
4ounces(1 cup) low carb baking mix
¾cuprolled oats (not quick cooking)
½cupunsweetened cocoa powder
½teaspoonkosher salt
½teaspoonbaking soda
¼teaspoonbaking powder
1cupsugar free chocolate chips ( I use this brand )
½cupwhite chocolate chips (optional)
Instructions
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.