Holidays around our family mean peanut butter blossom cookies.  You know the ones: peanut butter cookie with a chocolate kiss or star in the middle. To avoid the temptation, I needed to find a replacement recipe that would allow me to have the flavor of my favorite holiday cookie without throwing myself out of ketosis. Mission accomplished with this chewy peanut butter chocolate chip cookie recipe.

Enjoy!

Ingredients:

3/4 Cup Monk Fruit Sweetener 

1 stick butter

1/2 cup peanut butter

3 eggs

1 tsp vanilla

1 tsp baking powder

2 cups almond flour

1 T beef gelatin

1/3 cup chopped peanuts

1/4 t salt

1/2 cup Lily’s chocolate chips

Directions:

1. Preheat over to 350
2. Mix butter, peanut butter, vanilla, & sweetener together in mixer.
3. Add eggs one by one until incorporated.
4. Mix almond flour, gelatin, baking powder, and peanuts in separate bowl.
5. Add dry ingredients to wet & mix.
6. Let sit for 10 mins before folding in the chocolate chips.
7. Scoop onto sheet pan lined with parchment and press down to flatten.
8. Bake for 10-12 mins.

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