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

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)