Peanut Butter Chocolate Chip Cookie
Low-carb, Sugar-free, THM:S, Gluten Free
Serves: 1 huge cookie
  • 1 egg
  • 2 T natural peanut butter
  • 1 T sour cream (I used full fat)
  • 2 T water
  • Dash of maple flavoring
  • Hearty dash of salt
  • 2 packets of Truvia (1½ tsp., or ¾ tsp. THM Super Sweet Blend)
  • ¼ tsp. baking powder
  • 1½ T Briana's Baking Mix (awesome!) *or* 1 T coconut flour (still pretty awesome)
  • Chopped unsweetened baker's chocolate or 85% dark chocolate (or stevia-sweetened chocolate chips, such as Lily's brand) for the top
  1. Mix all ingredients together and pour onto a greased pan (I used a 9-inch cake pan) in a cookie shape, smoothing the top if necessary. Top with the chocolate. Bake at 350 degrees F for 11-13 minutes or until the top is just dry (less is best - times will vary according to what flour you use). Eat plain or dunk in unsweetened almond milk. This cookie is best warm.
Recipe by Briana Thomas at