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I have an eBay customer who orders 8 dozen peanut butter cookies every month. She has dietary restrictions and needs gluten-free, sugar-free and dairy-free. These are her favorite ~ although you can certainly use regular flour and regular sugars in them. I used regular tubes of decorator icing to put some Christmas trees on them for a different customer (who can tolerate a little sugar) for the holidays. **
Diana's PEANUT BUTTER COOKIES
1 cup peanut butter (smooth or crunchy ~ I like to use 1/2 cup of each)
3/4 cup regular white Splenda (not baking blend) or sugar
1/4 cup brown sugar ~OR~ 2 TB brown Splenda blend PLUS 2 tsp. cornstarch (with brown Splenda)
1 tsp vanilla……………………………dash of salt
1 egg …………………………………..... 1 tsp baking soda (1-1/2 tsp. with Splenda)
1 TB gluten-free or regular flour (may need to add 2 more tsp. flour if using all smooth peanut butter) ~ could substitute ground peanuts, if you want
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Mix all ingredients together in a mixing bowl (by hand or with electric mixer). For smaller cookies, use about 3/4 of a small cookie scoop and then roll into balls with your hand. I get about 16 cookies to each sheet ~ (30-36 cookies total) ** For monster cookies, use an ice cream scoop and then make giant balls with your hands (you'll get about 12 big cookies total ~ so about 6 per sheet). ** Flatten them down a little with your hands ~ or use a fork to cross-hatch them.
Bake for 8-12 minutes, or until set (depends how thick they are). Let them cool on the pan about 5 minutes, before removing to racks or paper to cool completely. (Be careful because they're a little fragile when they're warm.)
Diana's PEANUT BUTTER COOKIES
1 cup peanut butter (smooth or crunchy ~ I like to use 1/2 cup of each)
3/4 cup regular white Splenda (not baking blend) or sugar
1/4 cup brown sugar ~OR~ 2 TB brown Splenda blend PLUS 2 tsp. cornstarch (with brown Splenda)
1 tsp vanilla……………………………dash of salt
1 egg …………………………………..... 1 tsp baking soda (1-1/2 tsp. with Splenda)
1 TB gluten-free or regular flour (may need to add 2 more tsp. flour if using all smooth peanut butter) ~ could substitute ground peanuts, if you want
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Mix all ingredients together in a mixing bowl (by hand or with electric mixer). For smaller cookies, use about 3/4 of a small cookie scoop and then roll into balls with your hand. I get about 16 cookies to each sheet ~ (30-36 cookies total) ** For monster cookies, use an ice cream scoop and then make giant balls with your hands (you'll get about 12 big cookies total ~ so about 6 per sheet). ** Flatten them down a little with your hands ~ or use a fork to cross-hatch them.
Bake for 8-12 minutes, or until set (depends how thick they are). Let them cool on the pan about 5 minutes, before removing to racks or paper to cool completely. (Be careful because they're a little fragile when they're warm.)
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