Wednesday, October 21, 2015

5-ingredient Peanut Butter cookies, #recipe from author @DarylWoodGerber

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!!


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!)


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


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.


Makes 24 cookies.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. LOVE this peanut butter cookie recipe! Simple ingredients with fantastic, delicious results.

  2. This recipe looks easy for such yummy cookies. Thank you!

  3. Simply delicious!
    If we want to use all sugar, is it a 1:1 substitution for the Swerve?

  4. 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.

  5. I've made these with all sugar and with all Splenda. It works though it is messy.

  6. I love this idea, Daryl, and I will try it very soon. Hugs. MJ

  7. At some point would you possibly share a gluten free Thanksgiving treat??