Monday, April 20, 2020

Peanut Butter Cookies (grain-free, gluten-free, lower-carb)

Recently Deb of Smitten Kitchen posted a peanut butter cookie recipe that she originally blogged about in 2007, an adaptation of a recipe from Magnolia Bakery. Well I took Deb's recipe and used lower-carb ingredients to see if I could satisfy my husband's low-carb sweet tooth. He liked them! I tolerated them but ultimately I'm just too aware of the taste of the sugar substitutes, if I'm being honest. If they do not bother you, I bring you this cookie.

Peanut Butter Cookies

1 1/4 cups almond flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (4 oz, 1 stick) unsalted butter, softened
1 cup peanut butter at room temperature
1/2 cup Swerve granulated sugar substitute
1/2 cup Swerve or Splenda brown sugar substitute
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chocolate chips (we use Lily dark chocolate Stevia-sweetened)

Preheat oven to 350 degrees. In a large bowl, combine the almond flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugar substitutes and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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