PEANUT
BUTTER COOKIES
If you like peanut butter, then these cookies should be a hit. If you
freeze them, they actually become crunchy. The Peanut Butter Banana variation
is super and probably my favorite of the two (Ian prefers the former) – they
become chewy if you freeze them. Photos: the bottom photo depicts the ones with banana in them - chunky, softer cookies.
1/2
cup butter, softened (125 mL)
1/2
cup creamy peanut butter, (125 mL)
no sugar added
1
egg
Liquid
sucralose to equal 3/4 cup (175 mL)
SPLENDA® Granular
1/4
cup granulated erythritol (60 mL)
1
tsp vanilla extract (5 mL)
1/2
tsp molasses (2 mL)
11/4
cups Gluten-Free Bake Mix, (300
mL)
page___
1/2
tsp baking powder (2 mL)
1/2
tsp baking soda (2 mL)
Powdered “Sugar” Topping:
2
tbsp SPLENDA® Granular (30 mL)
2 tbsp granulated
erythritol (30 mL)
1/8 tsp xanthan gum (0.5 mL)
Preheat oven to 350°F (180°C). In food processor, combine
butter, peanut butter and egg; process.
Add liquid sucralose, OR SPLENDA® Granular, vanilla extract and molasses; process.
In medium bowl,
combine Gluten-Free Bake Mix, page___, baking powder and baking soda. Add to peanut butter mixture and process at
least one minute. Make 1-inch (2.5 cm)
dough balls. Place on greased cookie
sheet. Use a fork to make a criss-cross
pattern on the top. If the fork sticks
to the dough, first dip the fork in the powdered “sugar.” Bake 12 to 14 minutes.
Powdered
“Sugar” Topping: In blender, combine SPLENDA® Granular, granulated erythritol and xanthan gum. Blend.
Sprinkle baked cookies with topping.
Yield: 22 cookies
1
serving
103.7
calories
2.6
g protein
9.3
g fat
2.3
g carbs
Variation: Chunky Peanut Butter Banana Cookies: Use 2 eggs, 1/3 cup (75 mL) erythritol and
11/2 cups (375 mL) Gluten-Free Bake Mix, page___ and half
of a small banana.
Yield: 24 cookies, 1 cookie: (105.6
calories; 2.8 g protein; 9.1 g fat; 2.8 g carbs)