"fooled Me" Flourless Peanut Butter Cookies
photo by mums the word
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
16 cookies
- Serves:
- 16
ingredients
- 3⁄4 cup natural-style peanut butter (we use JIF natural)
- 1⁄4 cup crunchy peanut butter (we use JIF extra crunchy)
- 1 egg
- 1⁄2 cup granulated Splenda sugar substitute (NOT from packets)
- 3 tablespoons firmly packed dark brown sugar
- 1 teaspoon gluten free baking powder (we use Clabber Girl)
- 1⁄4 teaspoon vanilla
directions
- Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
- Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees F.
- Cover 11x17 baking sheet with parchment paper.
- Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
- Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
- Bake cookies for 9-10 minutes.
- Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was really happy with the results of this recipe. The cookies are very delicate, similar to a whipped shortbread in their texture. The taste was excellent and they are SB Diet friendly so that's a bonus! I used Kraft natural peanut butter and Kraft smooth peanut butter as I didn't have the crunchy. I will certainly be making these many more times! Thanks for the great recipe!