Chocolate Peanut Butter Cookies

4.4
(46)

This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!

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Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
48
Yield:
48 servings

Ingredients

  • 1 cup chunky peanut butter

  • ¼ cup canola oil

  • ¾ cup packed brown sugar

  • ½ cup sugar

  • 2 eggs

  • 1 tablespoon vanilla extract

  • 1 cup all-purpose flour

  • cup baking cocoa

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup miniature chocolate chips

Directions

  1. In a large mixing bowl, combine peanut butter and oil. Add brown sugar and sugar; mix well. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt. Add to peanut butter mixture; mix until blended (dough will be sticky). Stir in chocolate chips.

  2. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 350 degrees F for 8-10 minutes or until set and tops are cracked. Cool for 2 minutes before removing to wire racks.

Tips

Nutritional Analysis: One cookie equals 86 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 81 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.