THE Premier Low-Carb store .. .. AND Meeting Place

Thursday, January 15, 2015

BEST PEANUT BUTTER COOKIES





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.

1/cup butter, softened  (1 stick) (125 mL)
3/cup sugar-free peanut butter (175 mL)
Liquid sweetener (sucralose or stevia) to equal 2/cup sugar (150 mL)
1/4  cup granulated erythritol (60 mL)
1 large egg
1 tsp vanilla extract (5 mL)
12/3  cups Gluten-Free Bake Mix 2 (I did not use gelatin) (400 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
1/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, erythritol, egg and vanilla extract.  In medium bowl, combine Gluten-Free Bake Mix 2, 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 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

No comments: