Peanut Butter Cookies (sugar-free)

Peanut Butter Cookies (sugar-free)

I actually discovered these cookies via a comment someone left on my blog. You’ll be amazed at how easy (and delicious!) these simple gluten-free treats are.

makes about 6
takes: 25 minutes
200g (7oz) smooth peanut butter
1/2 teaspoon baking powder
1/8 teaspoon pure stevia powder*
1 egg
sea salt flakes (optional)

1. Preheat your oven to 180C (350F). Line a cookie tray with baking paper.

2. In a bowl, stir together peanut butter, stevia and baking powder.

3. Stir in egg to form a wet dough.

4. Use a tablespoon to form into 6 balls and place on your tray. Press on cookies to flatten slightly and sprinkle with a little sea salt (if using).

5. Bake for 12-15 minutes or until cookies are golden at the edges. Cool on the tray.

Variations

* important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/4 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia – I haven’t used this. If you want to use it just add to taste.

sugar-lovers / budget / no stevia – use my original recipe to make 12 cookies – 250g (9oz) smooth peanut butter, 200g (7oz) brown sugar, 1 teaspoon baking powder, 1 egg. Bake 180C (350F) for 10 minutes (all the extra sugar binds up moisture so less baking is needed. It also provides bulk so you get more cookies!).

almond butter cookies – replace peanut butter with almond or other nut butter.

super crunchy peanut butter cookies – stir in a large handful of roasted peanut halves.

nut-free – try with ‘sunbutter’ ie paste made from sunflower seeds.

chocolate chip – stir in a handful of chocolate chunks or chips.

Shelf Life / Storage

Best on the day of baking. Can be kept for a few days in an airtight container in the fridge. Still edible for a few weeks in the fridge but will soften over time. Keeps for months in the freezer.

Waste Avoidance Strategy

peanut butter, stevia, baking powder – pantry.

egg – will keep in the fridge for about a month. Or use for another meal.

Problem Solving Guide

too soft – a sign of underbaked cookies – you could pop them back in the oven for a few minutes. It could be that your cookies are too large as well.

cookies falling apart – larger oookies are more likely to have problems in this department so next time use smaller scoops of dough with your teaspoon.