Ingredients
-
3/4 cup natural-style peanut butter (we use JIF natural)
1/4 cup crunchy peanut butter (we use JIF extra crunchy)
1 egg
1/2 cup granulated Splenda sugar substitute (NOT from packets)
3 tablespoons firmly packed dark brown sugar
1 teaspoon gluten free baking powder (we use Clabber Girl)
1/4 teaspoon vanilla
Preparation
-
Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees F.
Cover 11x17 baking sheet with parchment paper.
Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
Bake cookies for 9-10 minutes.
Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
Enjoy!
Leave a comment