What the hay is “PB & C?” I hear you asking. Great question! Peanut Butter & Chocolate. I figure I turn to this combination so much that I might as well abbreviate it to make my life that much easier. Now that we’ve got that settled, on to the issue of low carb thumbprint cookies.
You remember thumbprint cookies from your childhood, I’m sure. And of course, there’s the ever memorable version that’s peanut butter flavored with a Hershey’s kiss in the middle – heaven, am I right? Well, having peanut butter on hand, but no kisses to speak of (woe!), I decided to invert that classic and make a low carb thumbprint cookie with a chocolate base, and peanut butter filling.
Recipe notes for Low Carb Thumbprint Cookies:
- The first batch of these used 1/4 cup cocoa powder. I found this to be really delicious, but a little bit overwhelming after the first bite. The second batch had just 2 tbsp, this worked much better.
- Swerve is awesome! It is really sweet, though. I thought a good filling ratio would be equal parts peanut butter to swerve. Nope. Way too much sweetness – 2:1 is much better!
- Another note on Swerve – I used the granulated variety (as opposed to “confectioner’s”), and it doesn’t change texture while baking and remained crunchy. This didn’t really bother me, but for those who might take issue… on the second go at these cookies, I followed the advice of the internet, and ground the sweetener up in a coffee grinder before using – perfect.
- To pretend like there is nutrition in this, you could add a tbsp of vanilla whey protein to the peanut butter for the filling. It makes everything a little creamier (more Reese’s-like)
- 4 tbsp chilled salted butter
- 1 egg
- 1/4 cup coconut flour
- 2 tbsp cocoa powder
- 2 tbsp Swerve or other sweetener
- 2 tbsp peanut butter
- 1 tbsp Swerve sweetener (or granulated sweetener of choice)
- Preheat your oven to 350F
- In a small dish, mix peanut butter and Swerve. Set aside.
- Mix the coconut flour, Swerve and cocoa powder.
- Knead the butter into the flour mixture with your fingers until the butter and flour are mostly completely combined. It'll be dry and crumbly - like crumbs.
- Add in the egg and stir until the dough forms.
- Scoop the dough into your palm, and make little balls (about 1 tbsp each). Set the little balls on a baking tray. In the center of each little ball, make a pretty deep well. The thumbprint, if you will. :p
- Fill each little well with peanut butter mixture.
- Bake for 15 minutes. Pull from the oven and let cool. Enjoy!