Hi there! So, some of you have tasted my Peanut Butter cookies before I went on this no sugar gig, and were quite impressed with them. So, I have to tell you that I have found a way to modify them so that they are not so bad to eat. In other words, addictive as hell to the point of “can’t stop eating them”.
I did this by many months of practicing Jesse Lane’s recipe’s and thought I could take some of her ideas about recipes and use them to modify some of my favorites. This peanut butter cookie recipe would have been the death of me if I would have continued down the road I was going. I would make them weekly and probably should have bought stock in Jiffy Peanut Butter as well. It was the only peanut butter that made them taste oh so good! Regardless, I did have an idea and today I want to share this with you. Just to be on the safe side, I have tested this recipe with my husband, and several friends and they have told me that they are not as good, but will suffice. So here goes:
The original recipe calls for light brown sugar (remember what Chef Marian said about brown sugar?), flour, butter and granulated sugar to roll the dough balls in before squishing them with the famous fork marks. I have replaced the sugar, and the regular butter and flour. This is the type of sugar I use – you can purchase online or at Sprouts or your local health food store.
Here is what I replaced it with (mind you, these are still high in calories, however they don’t give you that craving to eat one and another and so on and so forth).
The Best Peanut Butter Cookies in the World – somewhat healthy style
½ cup Kerrygold butter – softened
1 cup organic coconut sugar
¾ cup Kirkland all natural peanut butter
½ teaspoon vanilla
1 ¼ cups spelt flour – you can also use a non bleached regular flour as well.
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1. In a large bowl, beat butter, coconut sugar and peanut butter until WELL BLENDED.
2. Add egg and vanilla, beat WELL.
3. Stir together flour, baking powder, baking soda, and salt.
4. Gradually add to peanut butter mixture, beat until well blended.
5. Heat oven to 350° F.
6. Shape dough into 1 teaspoon balls
7. Place on cookie sheet
8. Flatten in opposite direction with a fork
9. Bake 7 minutes 30 seconds
10. Remove and cool on pan for two minutes
11. Remove from pan and place on paper napkins to finish cooling
12. Don’t overcook and use a timer for cooling method. This is key!
While I was on the total no sugar sabbatical – I missed these cookies the most! I threw out all of the ingredients that were needed to make them and it was difficult to NOT buy them and make them. I prevailed and this is my replacement. If there is one thing that I have learned, it’s flexibility and moderation is key.
I hope you enjoy them as much as I do. I only make them every two or three months now, and I end up having to give most of them away, because of the new habits that replaced the old ones.
Talk soon! Would love you feedback on what you thought of the recipe!
Thanks for your continued support in the ongoing sugar battle. As Chef Marian says, mad thanks for sharing this on your social media as well!