MY BEST PEANUT BUTTER
COOKIES
These are large, substantial cookies. I think perhaps they are my best Peanut Butter Cookies. Although, there was another that I liked very much from memory (I want to make them again and compare notes) - over here (click). I like keeping them in the freezer, however, you can try keeping them in
the refrigerator too - much softer. These cookies have deep, perfect ridges. These lasted a week in the freezer. They were great to have around and didn't put on any weight. In fact, they curbed my appetite and satisfied my need for something naughty and sweet.
Note: These are a bit sensitive to the kind of sweetener that you use. One young lady used Truvia and she said they were too sweet. If I recall, one needs half the amount of Truvia vs sugar - same for several of those combo sweeteners. Watch that. Add your favorite sweetener (not the full amount) and taste before baking....adjust as needed.
Note: These are a bit sensitive to the kind of sweetener that you use. One young lady used Truvia and she said they were too sweet. If I recall, one needs half the amount of Truvia vs sugar - same for several of those combo sweeteners. Watch that. Add your favorite sweetener (not the full amount) and taste before baking....adjust as needed.
1/2 cup butter, softened (1 stick) (125 mL)
3/4 cup sugar-free peanut butter (175 mL)
1/4 cup your favorite bulk sweetener (60 mL)
1 large egg
1 tsp vanilla extract (5 mL)
12/3
cups Gluten-Free, Low-carb Bake Mix 2 (CLICK for recipe) (400 mL)
(I did not use gelatin), OR Keto Bake Mix
(I did not use gelatin), OR Keto Bake Mix
1/2 tsp baking soda (2 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
Preheat oven to 350°F (180°C).
In food processor or bowl of mixer, process butter,
peanut butter, liquid sweetener, bulk sweetener, egg and vanilla extract. In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking soda, baking powder and salt. Add to wet ingredients; process.
Use a tablespoon measure to form dough balls. Place 2 inches (5 cm) apart on ungreased
cookie sheet. Flatten balls in a
crisscross pattern with a fork. Bake 8
to 10 minutes. Allow to cool on cookie
sheet or if you can’t wait, transfer cookies carefully (I use a thin, metal
spatula) to dinner plates and place in freezer 10 to 20 minutes. Place cookies in a sealed container between
pieces of wax or parchment paper. Place
back in the freezer or in the refrigerator.
Helpful Hints: These are too delicate to keep
at room temperature. I have, though, served them after they come to room temp. That's fine. They don't break typically. They are softer. They may break more
easily. I did not use xanthan gum or
gelatin in these cookies. If you only
have the bake mix using xanthan gum on hand, it’s fine to use, so not to
worry.
Yield: 34 cookies
1
cookie
84.0
calories
2.3
g protein
7.4
g fat
0.0 g fiber
2.0
g net carbs (with Keto bake mix - 1.0 g net carbs)
ANOTHER RECIPE YOU MAY ENJOY
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