Peanut Butter Cookies (Sugar-Free)

By Hklbrries

One of the hardest parts of life with diabetes is having to be ever-vigilant about indulgences like cookies. Sugar-free varieties may seem doomed to disappoint, but today's increasingly sophisticated selection of sugar substitutes has changed all that.

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"Believe it or not, sometimes sugar-free recipes allow the other flavors—like lemon, cinnamon, peanut butter and, of course, chocolate—to really shine through," says Liz Scott, author of The Complete Idiot's Guide to Sugar-Free Cooking & Baking (Alpha Books, 2012). So, bake up a few batches of these holiday staples and see for yourself just how tasty sugar-free can be.

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Tip: Using cake flour in cookie recipes creates a softer, melt-in-your-mouth consistency.

Ingredients

• 1/4 cup unsalted butter, softened
• 1 cup sugar-free creamy peanut butter
• 1 large egg
• 2 Tbsp light agave nectar
• 1 tsp vanilla extract
• 1 cup granulated sugar substitute
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Details

Servings 2
Adapted from healthcommunities.com

Preparation

Step 1

Preheat oven to 350 F. Line your cookie sheets with parchment paper.

In a large bowl, using an electric mixer on medium speed, beat together butter and peanut butter for 2 minutes or until well combined.
Add egg, agave nectar and vanilla extract, and beat for 1 minute.
Add sugar substitute and beat on medium speed for 1 minute or until well blended.

In another large bowl, whisk together flour, baking soda and salt.

Add flour mixture to peanut butter mixture in 2 batches, beating just until blended.

Form tablespoons of dough into balls and place 2 inches apart on the prepared cookie sheets. Flatten slightly with a fork and bake for 7–9 minutes, or until edges are golden.

Cool on wire racks.

Nutritional Information:
Per cookie
104 calories
3 g protein
11 g carbohydrates
1 g fiber
3 g sugar
8 g fat
2 g saturated fat
13 mg cholesterol
54 mg sodium