Time for our next installment of sugar free / reduced sugar recipes for the holiday season. Today we have a recipe that with one tweak makes two different types of cookies. This one is reduced as shelf stable peanut butter by default has some sugar in it (4g in 2T / 30ml) which is about one cookie. This recipe was originally in a church cookbook from where I grew up in D.C. and was called The Impossible Peanut Butter Cookie. I have found it modifies to reduced sugar very easily and so I run with it. If you leave the cocoa out you get the plain version, sugar substitutes exactly for the stevia if you want the regular version.
Ingredients:
1c / 237 ml of Stevia powder
1c / 237 ml of peanut butter
1 egg
⅓ c / 79ml Cocoa powder
Add the stevia and egg to a medium sized bowl and beat together.
Then fold and smash in the peanut butter, and cocoa powder.
I use a 1 ½ T / 23ml cookie scoop
to scoop them out onto a parchment paper covered cookie sheet–or in my case a pizza pan. Smash them out as is tradition and pop them into the oven at 350F / 178C for 8 to 10 minutes.
Are they like eating fudge? No, they are chocolatey but sadly far from fudge. Warning they are a little dry and I have never found a way around that issue.
Let them cool for five or ten minutes as the flavor between hot and cooled is very different--plus hot peanut butter burns the inside of your mouth badly!
I have experimented with mix-ins like chopped up unsweetened bakers chocolate, various nuts, etc, but be careful not to overdo it or they tend to fall apart.
Bon appetite
Exercise is a dirty word. Every time I hear it I wash my mouth out with chocolate.
--Charles M. Schulz
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