Salted Peanut Double Chocolate Cookies

Salted peanuts are a wonderful contrast to the intense double chocolate of the bittersweet chips and cocoa powder in these cookies.  Being on a Keto diet can be a challenge for cookie lovers. These Salted Peanut Double Chocolate Cookies are Keto except for the small amount of sugar in the bittersweet chocolate chips; with a little effort you can locate bittersweet chocolate chips without sugar too. Feel free to make a non-Keto version by replacing the Stevia with granulated sugar. You may also be interested in baking our Keto Almond Cranberry Tea Biscuits for a great pair of contrasting cookies. Bake and enjoy!

Prep Time: 20 minutes, Baking Time: 20 minutes, Total Time: 40 minutes excluding 8 hours freezing time. Yields 36 to 40 cookies. 

Ingredients:

• 12 Tbs Unsalted Butter
• 1 large Egg
• 2 1/4 cups finely-ground Almond Flour
• 3 Tbs Coconut Flour
• 1/4 tsp Baking Soda
• 1/4 tsp fine Sea Salt
• 1/2 tsp ground Cinnamon
• 1/4 tsp ground Nutmeg
• ¾ cup Unsweetened Cocoa Powder
• 1 cup Stevia
• 1/2 cup chopped Salted Roasted Peanuts
• ½ cup Bittersweet Mini Chocolate Chips
• 1 tb Pure Vanilla Extract

Preparation:

1. Take the unsalted butter and the egg out of the refrigerator and allow the butter to soften and the egg to come to room temperature.
2. Combine the dry ingredients (almond and coconut flours, baking soda, sea salt, cinnamon, nutmeg and cocoa powder) in a bowl. Add the chopped peanuts and mini chocolate chips, stir together and set aside.
3. Using an electric hand mixer, cream the softened butter and stevia in a large mixing bowl until combined.
4. Add the vanilla extract and egg to creamed butter and stevia the mixing bowl and mix at low speed to combine.
5. Working in three batches, add the dry ingredients including the chopped peanuts and chocolate chips to the mixing bowl, incorporating them into the other ingredients at a low speed before adding the next batch.
6. Shape the dough into a 2-inch diameter round log, wrap tightly with plastic wrap and freeze for at least 8 hours; the dough can be frozen up to 72 hours, if necessary.
7. Preheat the oven to 350 F.
8. Cut the dough log into ¼-inch slices heavy chef’s knife and place the slices on a large heavy cookie sheet, spacing them ½-inch apart.
9. Bake for 10 minutes until the bottom of the cookies are firm; gently flip the cookies and bake for another 10 minutes.
10. Remove from the oven and let the cookies cool for 5 minutes, then move the cookies to a cooling rack until completely cooled.
11. Store the cooled cookies in an airtight container. Enjoy with a nice cup of coffee or espresso.