Saturday, November 12, 2011
Peanut Butter Cookies and Chunky Peanut Butter Banana Cookies (GF)
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
Liquid sucralose to equal 3/4 cup (175 mL)
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)
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
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)
Labels: Cookies and Squares