Double Chocolate Buckeye Blossom Cookies

Yummy Double Chocolate Buckeye Blossom Cookies are low carb, keto, cookies that are grain-free, gluten-free, with a paleo version.

PinThese Double Chocolate Buckeye Blossom Cookies are completely addictive and such a delight for your taste-buds!! Grain-free, gluten-free, and paleo, with a low carb version. 

Luckily, the recipe makes two dozen of these beauties.

Chocolate nut butter chocolate chip cookies with a nutty butter center. My hubby can’t believe how good these are. He said they remind him of brownies and Reese’s PB cups.

 I already know that I will be making these and enjoying them often!  

Looking for a Chocolate Chip Cookie recipe that is low carb and paleo?

This Chocolate Chip Cookie recipe is super popular!

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Double Chocolate Buckeye Blossom Cookies

Ingredients:

• ¼ cup coconut flour, like this one
• 3 tbsp cocoa powder
• 1 teaspoon baking powder, this one is corn free
• ½ cup nut butter of choice: almond butter, peanut butter or sunflower butter
• 7 tablespoon butter, cool temperature and sliced  
• ⅔ cup sweetener of choice: erythritol granular for low carb, or coconut sugar for paleo
• 2 eggs
• ⅓ cup chocolate chips (stevia sweetened chocolate chips for low carb, or Enjoy Life for paleo) *optional

Nutty Filling:

• 2 ½ tablespoon nut butter of choice: (almond butter, PB, or sunflower butter)
• 1 teaspoon sweetener of choice: erythritol for low carb, or coconut sugar for paleo
• 24  individual chocolate chips (stevia sweetened chip for low carb, or coconut sugar for paleo

Directions:

1. Preheat oven to 350 F, and line 2 baking sheets with parchment paper.
2. Using an electric mixer, cream together the 7 tablespoon butter,  ½ cup nut butter, and ⅔ cup sweetener. Mix on medium until creamy. Add 2 eggs and mix together until combined.
3. In a separate medium-size bowl sift together: coconut flour, cocoa powder, and baking soda. stir together thoroughly.
4. Add the flour mixture to the butter mixture a little at a time and beat on medium. Scrape sides and continue to mix.
5. Once combined stir in the ⅓ cup chocolate chips.
6. Put the dough in the freezer for 12 to 15 minutes to firm up the dough.
7. In a small bowl combine the 2 ½ tablespoon nut butter and 1 teaspoon sweetener. Set aside.
8. Place rounded tbsps of dough on cookie sheets leaving space between each cookie.
9. Using a spoon or your thumb press a small depression (or well) in the center of each cookie.
10. Fill each well with the nut butter filling and place one chocolate chip in the center of the nut butter filling.
11. Bake for 10 to 15 mins.
12. Remove from oven and cool completely until cookies are firm enough to handle.

Nutritional Data for Low Carb Version (using Swerve sweetener and Lilly's stevia chocolate chips option): Servings: 24 cookies, Serving Size: 1 cookie, Cal: 62, Carbs: 3 g, Net Carbs: 2 g, Fiber: 1 g, Fat: 5 g, Protein: 2 g, Sugars: 0.5 g, Sodium: 140 mg.

Nutritional Data for Paleo Version (using coconut sugar and Enjoy Life chocolate chips):  Servings: 24, Serving Size: 1 cookie, Cal: 94, Carbs: 10 g, Net Carbs: 9 g, Fiber: 1 g, Fat: 5 g, Protein: 2 g, Sugars: 7 g, Sodium: 140 mg

*All nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

📖 Printable Recipe Card

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Double Chocolate Buckeye Blossom Cookies

Stacey

Double chocolate buckeye blossom cookies are low carb with nut butter chocolate chip cookies with a nutty butter center.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 10 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 62 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¼ cup coconut flour
• 3 tablespoon cocoa powder
• 1 teaspoon baking powder
• ½ cup nut butter of choice: almond butter peanut butter or sunflower butter
• 7 tablespoon butter cool temperature and sliced
• ⅔ cup sweetener of choice: erythritol for low carb or coconut sugar for paleo
• 2 eggs
• ⅓ cup chocolate chips (stevia sweetened chocolate chips for low carb or Enjoy Life for paleo) *optional
• Nutty Filling:
• 2 ½ tablespoon nut butter of choice: (almond butter PB, or sunflower butter)
• 1 teaspoon sweetener of choice: erythritol for low carb or coconut sugar for paleo
• 24 individual chocolate chips (stevia sweetened chip for low carb or coconut sugar for paleo

Instructions

 

• Preheat oven to 350 F, and line 2 baking sheets with parchment paper.
• Using an electric mixer, cream together the 7 tablespoon butter, ½ cup nut butter, and ⅔ cup sweetener. Mix on medium until creamy. Add 2 eggs and mix together until combined.
• In a separate medium size bowl sift together: coconut flour, cocoa powder, and baking soda. stir together thoroughly.
• Add the flour mixture to the butter mixture a little at a time and beat on medium. Scrape sides and continue to mix.
• Once combined stir in the ⅓ cup chocolate chips.
• Put the dough in freezer for 12 to 15 minutes to firm up the dough.
• In a small bowl bowl combine the 2 ½ tablespoon nut butter and 1 teaspoon sweetener. Set aside.
• Place rounded tablespoon of dough on cookie sheets leaving space between each cookie.
• Using a spoon or your thumb press a small depression in the center of each cookie.
• Fill each center with the nut butter filling and place one chocolate chip in the center of the nut butter filling.
• Bake for 10 to 15 minutes.
• Remove from oven and cool completely until cookies are firm enough to handle.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Serving: 0gCalories: 62kcalCarbohydrates: 3gProtein: 2gFat: 5gSodium: 140mgFiber: 1gSugar: 0.5g

Keyword double chocolate buckeye blossom cookies, low carb cookies

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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