Recipe by ~Lauri~
After tasting similar cookies at a picnic, we excitedly left with our friend's recipe. We were intrigued by the technique, but determined to eliminate that odd aftertaste which so often results from using Splenda in baked goods. We also wanted the finished cookie to be a bit less dry and crumbly. A few tweaks later, we enjoyed a terrific batch of gluten-free peanut butter cookies which could stand up against the best of traditional-method cookies. These quick cookies freeze well if you want (need) to reserve them for portion control. And, with only 3 tablespoons of real sugar divided across 16 cookies, one (or two!) a day won't wreck your South Beach or diabetic menu plan. We are usually tempted to double the vanilla in any recipe, but here the small amount of vanilla adds a depth of flavor without interfering with the rich peanut taste. Please note that the 5 minute preparation time does NOT include the 30 minutes this dough needs to rest in the refrigerator.
Top Review by mums the word
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!
- 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 See How It's Made
- 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.