Can you believe these chocolate peanut butter cookies are sugar-free?
One of my favorite baking experiences with my mother was making peanut butter cookies. In my quest for better health and giving kiddo some healthier options I thought I would try my hand at a sugar-free chocolate peanut butter cookie creation.
This was adapted from my mother’s hand-me-down recipe which I assume was something that came from my great-grandmother.
Kiddo had a wonderful time rolling the dough into balls and then using her ‘special’ fork to make the markings.
- 1 egg
- ½ c sweetener (splenda, stevia...your choice)
- ½ c Brown Sugar alternative
- 1 tsp Vanilla
- 1 c All Natural Creamy Peanut Butter OR PB2(prepared)
- ⅛ c Cocoa Powder
- 2 tsp Hazelnut Oil
- Preheat oven to 350.
- Whisk egg until frothy.
- Add all remaining ingredients except Hazelnut Oil.
- Use blender/beater to blend well.
- Slowly add Hazelnut Oil one teaspoon at a time until the dough is no longer super dry. You want a sticky, but moist dough. Depending on the oil in your natural peanut butter you may not need all of the Hazelnut Oil.
- Covering your baking sheets with tin foil is optional. Dab a little olive oil on a paper towel and coat your tin foil or pan. You could also use cooking spray.
- Shape your dough into little balls and place 2-3 inches apart on your cookie sheet.
- Using your cooking spray, or using a pastry brush, lightly coat your dough balls and the fork with oil so the fork does not stick.
- Use your fork to lightly press down making a criss cross pattern. You do not want to press down all the way and make thin cookies.
- Bake for 11-13 minutes. Let cool completely.
These cookies had a deep chocolate taste. Everyone loved them. We even packed up a few for kiddo to take home to her mom, step-dad, brother and sisters to share with them.
I guess you just can’t go wrong with chocolate and peanut butter.
I hope you enjoy. If you try them out, please stop back by and let me know how they work out for you.