Peanut Butter Chocolate Chunk Cookies

Peanut butter and chocolate is definitely one of the best combinations on earth! I knew I would be able to make peanut butter cookies because the recipe I used pre-T1D didn't have any flour in it. I have found that if something doesn't call for flour I can usually figure out a way to make it work. The first ones I made were terrible. They were dry, bitter and just didn't that je ne sais quoi.  But after a while of cookies with all sorts of alternative ingredients I have learned a thing or two. I am going to share the most important with you. Lower the temperature on whatever you are cooking. Any alternative sweetener needs a lower temp. Sugar burns hot, but none of the other sweeteners do.

Peanut Butter Chocolate Chunk Cookies

• 1 egg
• 3/4 brown sugar substitute (my favorite is made with xylitol and molasses flavoring. I ordered            this one, but our local grocery store caries something similar) 
• 1 cup of peanut butter
• 1 teaspoon of baking soda
• 1 cup of low carb chocolate chunks - find the recipe here

Whisk together egg, sugar substitute and baking soda together. I like to do this until I see bubbles in my mixture. Stir in the peanut butter. Make sure to stir well.  When the mixture looks well combined, add in the chocolate chunks. I used large chocolate chunks so I had to make sure they were inside the cookie. I didn't want the whole bottom to be chocolate. Line a baking dish with parchment paper. Place the cookies on the paper. You will want to put the cookie dough basically in the shape you want your cookies to be, they don't change shape much. Bake on 300° F. Approximately 8 minutes or until the edges are golden brown. Don't over cook!!

*I think these are best when kept at room temperature wrapped in aluminum foil.

This is definitely one of my favorite recipes so far. Not only because it's tasty, but because it tastes like the 'real' thing.