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Wednesday, November 4, 2015

PEANUT BUTTER CREAM CHEESE COOKIES




PEANUT BUTTER CREAM CHEESE COOKIES

These are great for breakfast with a cup of tea or if you like coffee, with your coffee. These  cookies should last all week in the refrigerator.  It seems I can never get tired of peanut butter cookies.  These ones are tender as can be, even straight out of the refrigerator.  PLEASE NOTE:  Someone made these cookies with liquid stevia that she bought locally in a store.  She did not like the bitter aftertaste.  Please remember that unless you have a good-tasting stevia (and to me, most of them taste vile - that's a genetic thing apparently), you could run into the same issue.  One of the nicest sweeteners I have come across is Natural Mate...it is a mix of stevia and erythritol or sucralose and erythritol...your choice!

11/cups Gluten-Free Bake Mix 2 (300 mL)
1/tsp baking soda (2 mL)
4 oz regular cream cheese (125 g)
Liquid sweetener  (sucralose or stevia) to equal 1/cup sugar  (125 mL)
1/cup sugar-free peanut butter, OR almond butter  (125 mL)
1/cup granulated erythritol (60 mL)
2 eggs
2 tbsp butter (30 mL)
1 tsp unflavored gelatin  (5 mL)
1 tsp vanilla extract (5 mL)
Salt, to taste (might not need it)

Preheat the oven to 350°F (180°C).  Line a cookie sheet with parchment paper.

In medium bowl, combine Gluten-Free Bake Mix 2 and baking soda.  In food processor, process cream cheese, liquid sweetener, peanut butter, erythritol, erythritol, eggs, butter, gelatin and vanilla extract.  Add dry ingredients; process.  Taste and add a titch of salt, if required.

Drop cookie batter by tablespoonfuls (15 mL) on the parchment paper.  Form into little rounds.  Bake 20 minutes, or until turning brown in places on top and golden brown underneath.

Yield:  32 cookies
1 cookie
76.2 calories
5.0 g protein
5.5 g fat
0.0 g fiber
1.6 g net carbs

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