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

Saturday, November 12, 2011

Peanut Butter Cookies and Chunky Peanut Butter Banana Cookies (GF)

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)
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)