Soft and Chewy Cups Made of Chocolate Chip Cookies Filled with a Creamy Peanut Butter Filling! Only 47 Calories and .8 Net Carbs Each!
I'm bringing it back to my childhood with these scrumptious cookies! I've taken a soft and chewy chocolate chip cookie and made it into a cup! Why? Well, to fill it with a creamy, luscious peanut butter filling, of course! The classic flavor combination gets a modern makeover in this recipe, and the mouth-watering textures are downright satisfying! What makes these little babies even better? They are only 47 calories and .8 net carbs each...YES!
Low-Carb Chocolate Chip Cookie Cups with Peanut Butter Filling
Makes 40 Cookies
*As an Amazon Associate I earn from qualifying purchases
Ingredients:
For the cookies:
1 C almond flour (I use Blue Diamond finely sifted almond flour)
1/2 C coconut flour (I like Anthony's Organic coconut flour)
1/2 C Purecane
1/4 C Swerve Brown
1 tsp baking powder
1/4 tsp salt
2 Tbsp coconut oil, melted (I use Nutiva coconut oil)
2 large eggs
1/4 C unsweetened almond milk
1 tsp vanilla extract (I love Nielsen-Massey Madagascar Bourbon vanilla extract)
1/3 C sugar-free chocolate chips (I use ChocZero dark chocolate chips in this recipe)
For the peanut butter filling:
1/2 C Swerve Confectioners
1/2 C unsweetened almond milk
1 tsp vanilla extract
Directions:
Preheat your oven to 350 degrees, spray a mini muffin tin generously with coconut oil, or line with mini muffin liners. Set aside.
To the bowl of a food processor, add the almond flour, coconut flour, Purecane, Swerve Brown, baking powder, and salt. Process until the Swerve Brown is broken up completely. Add the melted coconut oil, eggs, almond milk, and vanilla. Process until just incorporated. Add the chocolate chips and process until the dough pulls away from the bowl's sides and the chips are broken up into small pieces.
Using a one tablespoon cookie scoop, portion out the dough. Cut each scoop in half; each scoop will make 2 cookie cups. Press the dough into the mini muffin tins bringing it all the way up the sides. Bake for 10 minutes and remove from the oven. Immediately make an indent in the middle of each cookie cup with a one teaspoon measuring spoon. Allow the cookies to cool completely, and then remove them from the tins. While the cookies are cooling, make the filling.
In a medium bowl, whisk together the peanut butter powder, swerve confectioners, almond milk, and vanilla. Pour the mixture into a ziplock bag and snip a small hole in the corner of the bag. Pipe the mixture into the cooled cookie cups. If you would like to create the chocolate swirl in the pictures, simply melt some chocolate chips, add to a ziplock bag, snip off the end, and pipe 3 lines across the top of the peanut butter filling. Then, run a toothpick through the chocolate to create a swirl pattern! These cookies are best stored in the refrigerator after the first day. Enjoy!
The finished cookies! So cute!
And so YUM!
Have questions about this recipe? Comment below!