For those of you trying to reduce the amount of refined sugar and processed white flour in your diet, this is a doozy of a cookie. I stumbled on a version of this recipe several years ago when the only readily available sugar substitute on the market was Splenda. Since then, the options are abundant when choosing sweeteners to add to baked goods. For this particular recipe, I use a mixture of unrefined coconut sugar and a brown sugar substitute blend to sweeten the batter. The result, an absolutely delicious cookie that everyone is sure to enjoy. Tuck them away in a safe place after they’ve cooled or they’ll be gone in no time at all!
Peanut Butter Bites
1 16 oz. jar natural crunchy peanut butter (no sugar added)
1/4 cup unrefined coconut sugar (readily available in grocery stores)
1/4 cup Splenda brown sugar blend
1 teaspoon vanilla extract, optional
Preheat oven to 350 degrees. Lightly spray two cookie sheets w/ cooking spray.
In a large bowl, combine the peanut butter, sweeteners, eggs and vanilla extract; mix well. With a small round ice cream scoop, press the dough into walnut-sized balls and place 2″ apart on the cookie sheet.
With a tines of a fork, flatten the cookies in a criss-cross pattern. Bake 9-10 minutes or until just starting to turn golden brown. Wait a few minutes before removing from tray to cool on wire racks. Store in an airtight container.
(Note: If you prefer a sweeter cookie, double the coconut sugar and brown sugar blend to equal 1/2 cup each.)