My wife has had gestational diabetes with each of our three children and these cookies made without flour and Splenda swapped for the sugar have made me a hero for the last two pregnancies. They are great for friends or family with gluten intolerance or Celiac's . . . but most of all they are just awesome peanut butter cookies. Easy, fast, and with ingredients you likely have on hand right now.Small warning with a Splenda swap . . . they do get very delicate aka crumbly.
Ingredients:
1 large egg
1/2 C white sugar & 1/2 C brown sugar
1 t baking soda
1 C creamy peanut butter
1/2 t vanilla extract
1/3 cup chocolate chips (optional)
1/2 C white sugar & 1/2 C brown sugar
1 t baking soda
1 C creamy peanut butter
1/2 t vanilla extract 1/3 cup chocolate chips (optional)
Directions:
Preheat oven to 350°F and if not using a good nonstick cookie sheet line your cookie sheet with parchment.
Beat together all the ingredients (except the chocolate) until well blended. The dough will be softer than you are likely used to- no worries.
Roll tablespoon sized balls and place onto prepared baking sheet, pressing lightly with the back of a fork twice at a ninety degree angle. Bake for 8-10 minutes, until lightly set. Remove from oven and allow to cool on the pan for 2 more minutes, then transfer to a wire rack to finish cooling.
If desired place chocolate (I used milk chocolate) in a microwave safe bowl and heat in 30 second intervals stirring in between until smooth and melted (or use the double boiler method on your stove). Drizzle the cooled cookies with the chocolate and enjoy!
We will totally have to try these. Spence is back to being "good" on his eating again- too much gluten lately has brought back his tummy troubles. Thanks for posting this!
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