Do you remember eating peanut butter cookies as a kid? The slightly crisp outside, with a neat square pattern? The chewy inside, enveloping your taste buds in peanut butter heaven? Well healthy foodies, grab your wings, and get ready to relive the peanut butter cookie you knew and loved – only with far fewer calories and none of the added sugar.
Making It Work
In our overview of baking sugar free cookies, we discuss some of the challenges particular to sugar free baking, like overcoming dryness, encouraging browning, and working with dough which won’t rise or spread much. As you can see, that last factor is an advantage when making sugar free peanut butter cookies; the nifty fork marks stay happily intact during baking. The peanut butter already gives these cookies a leg up on moistness, but we stirred a little no-sugar-added applesauce into our batter for good measure. And indeed, these cookies stayed nice and moist inside while keeping a delectably crumbly, shortbread-like exterior. We helped them get nice and golden brown by squirting them with a thin coat of butter flavored no-stick cooking spray before popping them in the oven – a MacGyver baking trick if there ever was one, but it works.
Peanut Butter – Delicious Foot Soldier In the War On Diabetes
Almost Sugar Free Classic Peanut Butter Cookies
1 cup flour
1/2 cup sucralose (look near the Splenda in the baking aisle)
1 1/2 teaspoons baking powder
2/3 cup creamy peanut butter
3 tablespoons melted butter OR the vegan substitute of your choice (Earth Balance, Nucoa, etc)
1 egg OR 1/4 cup silken tofu OR half a ripe banana, mashed
3 tablespoons no-sugar-added applesauce
1 teaspoon vanilla
Preheat the oven to 375 degrees. Lightly grease a cookie sheet, or cover it with a silicone baking liner.
Combine the dry ingredients in a large bowl, stirring them together with a whisk. Add the remaining ingredients, using an electric mixer to mix them well. Use a tablespoon to scoop out the cookie dough, and use your hands to lightly roll it into a ball. Make a dozen balls, and space them evenly on the cookie sheet. Dip a fork in flour, then press it into each cookie to flatten it and make the traditional criss-cross pattern on top. Lightly spray the cookies with no-stick cooking spray if you’d like them to be as brown as possible.
Bake the cookies for about 13-15 minutes, or until their undersides are nicely golden brown. Let them stand for a few minutes before removing them from the baking sheet to cool thoroughly. The cookies taste best after they’ve been out of the oven for a few hours, so if you can restrain yourself, it’s kinda worth it.
Check out some more choice sugar free cookie recipes!
|Stuff That Works (we know cause we use it!)|
silicone bundt pan
|9 in. springform|| |
silicone baking set