Donald's 26th birthday was this last week and he asked if I could make him peanut butter cookies as his celebratory treat. As with a lot of our recipes now, I knew I could invent a healthier version of a classic recipe. One of the things I've been subbing in is all natural sugar alternatives. Here's the recipe I came up with.
What you need:
1/2 C Natural Peanut Butter
1/2 C Coconut Sugar
1 Egg
1 Tbsp Arrowroot Powder
1/2 tsp Baking Soda
1/2 tsp Vanilla
Pinch of Sea Salt
Preheat oven to 350.
Cream peanut butter, egg, and coconut sugar. Mix in the rest of the ingredients.
Use a tablespoon to form and drop cookies on to a cookie sheet lined with parchment paper. Makes about 12. Flatten slightly.
Bake for 7-9 minutes.
At 8 minutes, cookies have a nice crisp around the edges, but still soft in the middle.
Before I could snap a picture, most of the cookies were gone! That's the only after shot I could get =) Needless to say, they were a hit! They did not have quite the same texture as traditional peanut butter cookies, but we loved this new texture with the crunch around the edge and a little soft in the middle.
What you need:
1/2 C Natural Peanut Butter
1/2 C Coconut Sugar
1 Egg
1 Tbsp Arrowroot Powder
1/2 tsp Baking Soda
1/2 tsp Vanilla
Pinch of Sea Salt
Preheat oven to 350.
Cream peanut butter, egg, and coconut sugar. Mix in the rest of the ingredients.
Use a tablespoon to form and drop cookies on to a cookie sheet lined with parchment paper. Makes about 12. Flatten slightly.
Bake for 7-9 minutes.
At 8 minutes, cookies have a nice crisp around the edges, but still soft in the middle.
Before I could snap a picture, most of the cookies were gone! That's the only after shot I could get =) Needless to say, they were a hit! They did not have quite the same texture as traditional peanut butter cookies, but we loved this new texture with the crunch around the edge and a little soft in the middle.
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