Freezer Peanut Butter Cookies (GF)

FREEZER PEANUT BUTTER COOKIES

These soft cookies have a more subtle peanut butter flavor and, frankly, they are probably one of the nicer ones I have made. Keep them in the freezer.  At first I used ¹/₃ cup (75 mL) erythritol, however, there is a cooling effect.  I suspect xylitol would be fine to use instead, but give it a skip if you have dogs.  Xylitol is deadly for dogs.  I dare not use it on account of Smiley.

 

¹/₂ cup butter (125 mL)

¹/₂ cup smooth peanut butter (125 mL)

1 egg

Liquid sucralose to equal ³/₄ cup (175 mL)

  SPLENDA^® Granular

3 tbsp granulated erythritol (45 mL)

1 tsp vanilla extract (5 mL)

1 cup Gluten-Free Bake Mix, (250 mL)

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¹/₂ tsp baking powder (2 mL)

¹/₂ tsp baking soda (2 mL)

Preheat oven to 350°F (180°C).  In food processor, process butter, peanut butter and egg until smooth.  Add liquid sucralose, OR SPLENDA^® Granular, granulated erythritol and vanilla extract; process.  Add Gluten-Free Bake Mix, page___, baking powder and baking soda.  Process until smooth (the batter will be moist).

Drop tablespoonfuls on greased cookie sheet.  Bake 10 minutes or until brown underneath.  Allow cookies to cool on cookie sheet.  Transfer to sealed container and place in freezer.

Helpful Hints:  These cookies would probably be very nice with a frosting such as the Betty Crocker^® -like frosting, page___.

Yield:  24 cookies

1 cookie

90.2 calories

2.3 g protein

8.2 g fat

1.8 g carbs