From Daryl aka Avery
My husband needs to eat plenty of protein right now. It's a doctor prescribed diet thing. And he's doing well with it, but at times he needs a little "sweet" snack. Because he was diagnosed with diabetes a few months ago, he has to limit his sugar intake. However, as of this week, his blood sugar is good and stable again so he's off insulin...but that doesn't mean I'm going to ply him with sugar!
So, as I tinker with sweetener— Swerve seems to be the best — I am also tinkering with recipes. I wanted to make a "power bar" and came up with a peanut butter cookie recipe, thanks to Whole Foods, that is basically mostly peanut butter. In fact, it's almost a confection!
The recipe called for "all sugar" but I made these with half sugar and half Swerve, and you can't tell! They cooked great.
What's wonderful is my protagonist Jenna, in the Cookbook Nook Mysteries, [a beginning cook] would love the recipe because it is so simple!! Dump, stir, roll, smash with a fork, and bake. 5 ingredients 5 steps. Perfect!!
Enjoy!
5-Ingredient
Gluten Free Peanut Butter Cookies Recipe
(*Okay
6 ingredients because it’s 2 sugar types –
you can make this with only one type of sweetener)
(*Gluten-free
because there is NO flour involved!)
Ingredients
1 large
egg
1 cup
creamy peanut butter
1/2 cup
granulated sugar, plus a little more for rolling cookies in
1/2 cup
Swerve, the ultimate sugar replacement
1
teaspoon baking powder
1
teaspoon vanilla extract
Directions
Preheat
oven to 350 degrees. Line two baking sheets with parchment paper.
In a
large bowl stir the egg. Add in the peanut butter and sugar and Swerve, baking
powder and vanilla. Stir well.
Pour an
additional 2-3 tablespoons sugar in a small bowl. Take 1 tablespoon of the
dough and roll into a walnut-sized ball.
Roll
the dough ball in the sugar and place on the prepared baking sheet. Repeat with
the rest of the dough.
Using a
dinner fork, stick it in the remaining sugar and gently press down each dough
ball to flatten. If you want, you can turn the fork 90 degrees and gently press
each cookie again, making the traditional markings of a peanut butter cookie.
Bake for
10 minutes. Take out of oven and let cookies cool on the baking sheets for 5-10
minutes. Using a spatula, transfer the cookies to a rack to finish cooling.
Servings
Makes 24 cookies.
Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!
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LOVE this peanut butter cookie recipe! Simple ingredients with fantastic, delicious results.
ReplyDeleteThis recipe looks easy for such yummy cookies. Thank you!
ReplyDeleteoh boy, I'm trying these too!
ReplyDeleteSimply delicious!
ReplyDeleteIf we want to use all sugar, is it a 1:1 substitution for the Swerve?
Yes, an equal 1:1 substitution! Amazing.
DeleteEnjoy
~Daryl / Avery
Saw a slightly different version of this on Smitten Kitchen last week and was planning to post it next week! Glad it was such a hit at your house, too! And Libby, the SK version uses all light brown sugar.
ReplyDeleteLove all brown sugar!
DeleteDaryl
Thanks, Leslie. SK is pretty cool.
DeleteI've made these with all sugar and with all Splenda. It works though it is messy.
ReplyDeleteI love this idea, Daryl, and I will try it very soon. Hugs. MJ
ReplyDeleteAt some point would you possibly share a gluten free Thanksgiving treat??
ReplyDelete