Preheat oven to 350 and place the rack in the middle of the oven and line a sheet pan with parchment.
Put the first 5 ingredients in a medium bowl and mix thoroughly with hand mixer. Add the chocolate chips and mix again.
Weigh 1/2 ounce portions of dough, rolling them into a ball and placing 12 on a cookie sheet at a time. Push down with a fork in one direction and then the opposite direction, making the characteristic peanut butter cookie impressions. Make sure to keep the dough in the refrigerator between batches. This batter performs best when chilled!
Bake for 8-10 minutes until the bottoms begin to brown. Let the peanut butter cookies cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
Store baked cookies in the fridge for several weeks or freeze up to 3 months
Serving size is one cookie at 2 net carbs each.
NOTE: DO NOT OMIT the Fiber Syrup or the cookies will crumble apart. I tried using gelatin and xanthan gum to hold them together and it doesn't work. You need all of the ingredients (except the chocolate chips) to make this recipe work.
Each cookie is 2 net carbs!NOTE: I like my desserts on the less-sweet side. If you want your cookies sweeter increase the Sukrin Gold to 1/2 cup OR add 1/8 teaspoon Stevia Glycerite.
Gluten-Free Low Carb Peanut Butter Cookies (Made With Six Ingredients)
Amount Per Serving
Calories 64Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.