Chocolate Peanut Butter Cream Cookies

Ingredients

For the cookies

• ¾ cup powdered peanut butter (~80g)
• ¼ cup unsweetened cocoa powder (~24g)
• 1 teaspoon baking powder
• ½ teaspoon salt (I always use Redmond Real Salt)
• ½ cup peanut butter (~128g)
• 4 large egg whites (~132g)
• ¼ cup BochaSweet (48g) or other granular sweetener
• 1 teaspoon vanilla extract

For the topping

• 4 ounces cream cheese, softened
• ¼ cup (56g) coconut butter (can also use regular butter), softened
• 1 tablespoon BochaSweet (12g) or other granular sweetener
• 1 teaspoon vanilla extract
• 3 medium strawberries

*Ingredients can be found on my Amazon Shop page

Instructions

For the cookies

1. Preheat oven to 325°F.
2. Line two large baking sheets with a silicone mat or parchment paper.
3. In a medium bowl, whisk together powdered peanut butter, cocoa powder, baking powder, and salt. Set aside.
4. In a large bowl, add peanut butter, egg whites, sweetener, and vanilla extract. Beat with a hand mixer until well combined.
5. Add dry ingredients and beat again until dough forms.
6. Using a mini scoop or tablespoon, scoop dough into 20 balls and place on the lined baking sheets, making sure to leave enough space between each.
7. Using your thumb or the back of a teaspoon, press into the middle of each cookie to form a hole.
8. Bake for 10-12 minutes, or until cooked through. Remove from oven and let cool.

For the topping

1. While cookies are baking, prepare the icing.
2. In a medium bowl, mix together cream cheese, coconut butter, sweetener, and vanilla extract until well combined. Taste and adjust sweetness to your liking.
3. Place icing in the refrigerator to harden slightly, about 5 minutes.
4. Meanwhile, cut each strawberry into eight pieces.
5. When cookies are cooled, use a teaspoon to fill each hole with icing. Top with a sliced strawberry and enjoy! Store in the refrigerator if there's any left 😆

Nutrition Per Serving (1 cookie): Calories 99; Total Fat 7g; Protein 5g; Total Carbs 4g; Fiber 2g; Net Carbs 2g