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Low-Carb Peanut Butter Swirl Cookies

Hypnotic Swirls of Savory Peanut Butter and Rich Chocolate Make these Double Flavored Cookies Irresistible! Only 60 Calories and 1 Net Carb Per Cookie!


As I've said many times before, chocolate and peanut butter are one of my absolute favorite flavor combinations. They just go together...period. My Peanut Butter Swirl Brownies are such a fan favorite that I decided to make them in cookie form! The texture of these cookies is scrumptiously soft with just the right amount of chocolate and peanut butter flavor. Did I mention how gorgeous they are? Well, they are downright beauties! The swirl pattern of each one is unique, inside and out. They are so fun to make, and each batch makes 30 cookies! At only 1 net carb and 60 calories per cookie, they are Keto, Paleo, Vegetarian, gluten-free, sugar-free, and dairy-free. You've just got to give these a try, you won't be disappointed!


Low-Carb Peanut Butter Swirl Cookies

Makes 30 cookies

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Ingredients:


For the chocolate dough:


3/4 C almond flour (I use Blue Diamond finely ground almond flour)

1/4 C coconut flour (I like Anthony's Organic coconut flour)

1/2 C cocoa powder (I prefer NuNaturals Dutch-Processed cocoa powder)

1/2 C Swerve

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

1 tsp vanilla extract (My favorite is Nielsen-Massey Madagascar Bourbon pure vanilla extract)

1 Tbsp coconut oil, melted (I use Nutiva)


For the peanut butter dough:


1/2 C almond flour

1/4 C coconut flour

1/2 C Swerve

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

1 tsp vanilla extract

1 Tbsp coconut oil, melted


Directions:


Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.


Begin by making the chocolate dough. In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, Swerve, baking powder, baking soda, and salt. To this, add the egg, Nutpods, and vanilla extract. Stir until it just begins to come together. Add the melted coconut oil and mix thoroughly. Form the dough into a ball with your hands and place it on top of a large sheet of parchment paper. Flatten the dough ball into a disc about an inch thick, pressing the sides flat to form a rectangle/oval shape. It doesn't have to be perfect!


Next, make the peanut butter dough by whisking together the almond flour, coconut flour, PB2 peanut butter powder, Swerve, baking powder, baking soda, and salt in a large bowl. Add the egg, Nutpods, and vanilla and stir until just combined. Add the melted coconut oil and mix thoroughly. Form the dough into a ball with your hands and place it on top of your chocolate dough. Form the peanut butter dough into the same shape as the chocolate dough. You should now have a stack of the two doughs. The peanut butter dough should be on top of the chocolate dough.


Place a large sheet of parchment on top of your dough stack and roll it out to about 1/4 inch in thickness. Remove the top piece of parchment and roll the dough into a log by lifting the bottom piece of parchment at the edge, rolling the dough on top of itself to form the log. Slice the dough log into even 1/2 inch thick slices.


Take one piece of the dough and roll it into a ball with your hands, place the ball back onto your parchment and flatten it into a cookie shape about 1/2 inch in thickness. Smooth around the edges with your fingers if needed. Voila! You now have a beautiful swirl pattern in your cookie! Repeat with the remaining balls of dough.


Place a batch of cookies on your prepared baking sheet, about an inch apart. Bake for 8-10 minutes, remove from the oven and cool on a wire rack for 5 minutes. Using a spatula, remove each cookie from the sheet and place it directly on the wire rack to cool completely before serving or storing. These cookies can be stored in an airtight container for 3-4 days and then should be stored in the freezer. Enjoy!


Follow along with the pictures below!


The peanut butter dough stacked on top of the chocolate dough.


The doughs rolled out to about 1/4 inch thick.


The rolled out dough rolled into a log.


The log sliced into 1/2 inch thick pieces.


The gorgeous swirl cookies ready for the oven!


The finished cookies.


A closer look...how pretty!


Just as beautiful on the inside!


Comment below with any questions about this recipe!






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