Giant Peanut Butter & Chocolate Chip Cookie (S)

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What’s better than a cookie?  How about a GIANT cookie!  Tisa is a great chef and Trim Healthy Mamas love her recipes.  I was tickled that she let me share her Giant Peanut Butter & Chocolate Chip Cookie.  I couldn’t even eat the whole cookie in one shot, so it was nice to have on hand for after an S meal. I’m sure some of you can gobble it down..or the kids will! Obviously you can make a few smaller cookies if you don’t want a GIANT goodie to eat. You may just want to pull them out of the oven a little sooner.
giant-peanut-butter-chocolate-chip-cookie-2

Ingredients: 

Directions:

Preheat the oven to 375°. Mix wet ingredients. Add dry ingredients. Spray cookie sheet and pour the batter in center the use a fork to flatten it out and shape your cookie.  Add chocolate chips and bake for 15 minutes.

Simple recipe and ingredients that most low carb folks or THM’s will have on hand.  Peanut flour is even found at any grocery store these days.  If you don’t happen to have Gentle Sweet you can use another on plan sweetener.  If I run out of my THM Brand sweeteners, I often pick up a little tub of Truvia to get me through until an order arrives. THM has a wonderful Sweetener Conversion Chart on their website that I point anyone to if they are wanting to use another sweetener.

I love an easy recipe that can curb a craving!  This one is going to be one to keep on hand.  Enjoy this printable and add it to your binder full of recipes.

5.0 from 1 reviews
Giant Peanut Butter & Chocolate Chip Cookie (S)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Who doesn't love a giant cookie?
Ingredients
  • 1 Tbs butter
  • 2 Tbs all natural peanut butter
  • 3 Tbs Gentle Sweet
  • ½ tsp vanilla extract
  • 1 egg
  • 2 Tbs almond flour
  • 2 Tbs peanut flour
  • 2 pinches of mineral salt
  • 1 Tbs or so of Lily's Chocolate Chips
Instructions
  1. Preheat the oven to 375.
  2. Mix wet ingredients.
  3. Add dry ingredients and mix well.
  4. Spray the pan and add the batter in the center. Use a fork to flatten it out and form your cookie.
  5. Bake for about 15 minutes.

 

Comments

Giant Peanut Butter & Chocolate Chip Cookie (S) — 20 Comments

  1. You can follow her on Instagram. Tisa73. That’s where I saw her first. Her masa wonder wraps have changed my life! Looking forward to trying this.

  2. Pingback: Low Carb Marinated Ham & Cheese Rolls - My Table of Three

  3. I wonder if I could use ground oats for the almond flour? Would that mess up the S rating for THM?

  4. I am confused by this recipe as I am just beginning this journey. Is a whole cookie an S meal?

  5. Lily’s chocolate chips are quite expensive, could I sub the sugar free Hershey ones?

  6. Love this! I am SUCH a peanut butter fiend, and cookies are like my favorite kind of baked good in the world so WOOHOO! My recent batch turned out very yummy and can’t wait to bake a larger batch soon. This time I will use Infinity Jars to keep the cookies fresh for weeks to come so that I can have fresh cookies every time. https://infinityjars.com/collections/screw-top-jars

  7. Any possible substitutions for the peanut flour? Can’t find that in South Africa.